Bull-Market Burger

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll.

Roasted Rack of Lamb

Marinated with rosemary and thyme.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

Easy Pain au Chocolat

A quick take on the French classic made by filling store-bought croissants with hazelnut spread.

Apple Tarts with Apple Ice

A marriage of sweet, tart, warm, and cold.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef.

Spiced French Toast with Roasted Pineapple

An ultrarich version spiked with rum.

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert.

Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Short Ribs with Frisée-Parsley Salad

Rich, tender ribs complemented by a fresh, slightly bitter salad.

Pressure Cooker

Note to Top Chefs: Gail doesn’t like her chicken raw.

Before There Was EVOO ...

TV food personalities we miss.

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."