Food

Recipes

Cider-Glazed Seared Scallops With Cauliflower Purée

Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Cider-Glazed Scallops from his new cookbook Flavorwalla. This is a delicious marriage of the sweetness of seared sea scallops, the mild bitterness of pureed cauliflower, and the acidity of a cider glaze. When we served it at…

Recipes

Flank Steak With Thai Salad

Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Flank Steak With Thai Salad from his new cookbook Flavorwalla. I especially like [this dish] during the summer because the steak doesn’t have to be served hot to be delicious. I love beef, but I believe that for reasons…

Recipes

Chicken Tagine With Olives, Chickpeas And Pine Nuts

Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Chicken Tagine With Olives, Chickpeas And Pine Nuts from his new cookbook Flavorwalla. Whenever I use butcher’s twine in cooking, I remember this dish. There is no exotic connection between these two events other than the fact that…

Recipes

Shooter’s Sandwich

Think of this recipe as a guideline and use your favorite cold cuts and cheeses. Avoid watery items such as tomatoes or lettuce, as they’ll make the sandwich soggy. Adapted from the food blog Serious Eats.

Recipes

Sesame Chicken Thighs With Bok Choy And Plums

Celebrity chef Graham Elliot shares a recipe for Sesame Chicken Thighs With Bok Choy And Plums from his cookbook Cooking Like A Master Chef.

Recipes

Quinoa With Apples And Cashews

Celebrity chef Graham Elliot shares his recipe for Quinoa With Apples And Cashews from his cookbook Cooking Like A Master Chef.

Recipes

Plum Crostata

Crackling with coarse sugar and perfumed with vanilla, this gorgeous tart is surprisingly easy to prepare.

Recipes

Make Seafood Sing With Our Ceviche Recipes!

With Peru fast becoming a culinary destination, chefs are getting inspired by the country’s bold flavors and fresh seafood. Ceviche is a classic Peruvian dish, and a great place to start. Four Chefs share their signature recipes and best advice on making it at home.

Recipes

David Rocco’s Bolognese Sauce

Even though Bolognese doesn’t contain any meatballs, my son, Dante, calls this my “meatball sauce.” It’s his favorite sauce, and it’s become mine, too. It’s rich and hearty and goes with any type of pasta.

Recipes

David Rocco’s Salsa Besciamella

This is not one of my essential four sauces, but it’s worth having in your back pocket. It’s a lush white sauce made with butter, flour and whole milk (also known as béchamel). It works with tortelli, tortellini, ravioli, and all kinds of other dishes the Emilia-Romagna region is famous…

Recipes

David Rocco’s Fresh Pasta Dough

For basic pasta, you need only two ingredients: eggs and flour. But I also recommend adding a little olive oil. It adds a bit of flavor. In my family, we make about 3 1⁄2 oz. (100 g) of pasta per person. I make the pasta right on the counter like…

Recipes

Shrimp, Spinach & Chickpea Salad With Torn Croutons

Tearing the bread rather than cutting it yields crispier croutons with delicate edges. To save time, feel free to use precooked shrimp.

Recipes

Shortbread Crisps

Whether savory or sweet, crispy shortbreads are the perfect side for chilled soup. Pair with our recipe for Strawberry Soup.

Recipes

Cool Down With Chilled Soup This Summer!

Cool summer soups are a restaurant favorite, but are they hard to make at home? Not at all! Here are four easy recipes to help you beat the heat.

Recipes

5 Surprising Foods To Grill This Summer

Master the grill with food editor Kristen Eppich’s expert tips.  Knowing how to control the heat on your barbecue is key to being a great griller — and will open up the doors to grilling just about anything. Whether you’re using charcoal or gas, here are my tips on heat control,…