Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.
Turn humble onions into this thrifty yet luxe pasta dinner.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Serve a thick slice for breakfast or an afternoon pick-me-up.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
These cookies are gently sweetened and perfect with a cup of tea.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.