The flavors in a slow-cooked beef stew improve as it sits
for a day or two, so it is a perfect make-ahead for a dinner
party. Buy nicely marbled meat, such as chuck, for this
Soufflés may look like a restaurant-only dessert, but
they are actually easy to make. Whip them up right after dinner
and enjoy while theyre still warm from the oven.
We gave this classic Provençal dish a taste of summer
by grilling the vegetables traditionally used in ratatouille
(bell pepper, eggplant, zucchini, tomato). Topped with grilled
chicken, it makes an easy main course for summer...
Perfect meringues depend on totally yolk-free whites. The
seemingly fussy step of separating each egg into a small bowl
before combining them guarantees yolk-free whites for
bakeshop-quality meringues every time.
Inspired by a trip to southwestern France, this delicious comfort-food recipe is a cross between cassoulet and gratin. Even kids who revolt when their foods touch will like spooning up the creamy potatoes and mining for sausage, carrots, and beans.
Here is one simple technique that guarantees juicy results
every time. First, pound the chicken: making it thinner ensures
quick and even cooking.
This elegant broccoli and goat cheese soufflé will wow
your family and friends. Soufflés are surprisingly easy to
makethe only trick is getting them on the table before they
Inspired by a recipe developed by Chef Patrick Grangien at
Cafe Shelburne in Shelburne, Vermont, this lightened version has
less than half the calories and one-eighth the fat of a classic
Nonfat milk and a bit of sharp Cheddar combine to make a
rich sauce without all the butter usually found in