Plenty of cream and butter make this shrimp, corn, and crab chowder irresistibly decadent. Chef Andrew Zimmern enriches the seafood chowder with a stock made from corn cobs and shrimp shells to ...

Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. ...

Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and ...

Jing Tio likes to end dinner parties with rare fermented Chinese p'uerh tea and pistachio financiers, the absurdly easy-to-make buttery French cakes. ...

More Salad Dressings...About this recipe Give salad a festive spin for the winter holiday season with this cranberry vinaigrette. It utilizes the tart fruit in two forms — cranberry juice and ...