348 mostly recipes

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.

Quiche Kenepuru: a New Zealand-style mussel quiche with onion, cheese, cream, and marjoram in flaky pastry. Coastal Kiwi cooking at its most iconic.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.