New Recipes
Browse the latest new recipes for dinner ideas
Creamy Jerusalem Artichoke Soup
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Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro...
Bohemian Chicken & Dumplings
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Bohemian chicken and dumplings with paprika-marjoram gravy and handmade bread dumplings cooked in the chicken stock. A Czech comfort food classic that's been warming kitchens fo...
Saurbraten--Pennsylvania Dutch Cooking
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Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.
Korma Sabzee
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Korma Sabzee is a slow-simmered Afghan beef stew with spinach, cilantro, and cumin, served over chalau basmati rice. A gentle, herb-forward one-pot meal from Afghan home kitchens.
Finnish Summer Soup
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Finnish summer soup (kesakeitto), a delicate creamy broth of new potatoes, carrots, green beans, and sweet peas simmered just to crisp-tender and finished with half-and-half. A ...
Creme De Menthe Truffle Cups
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Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a do...
Cream Cheese Snickers Candy Bar Pie
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Cream cheese Snickers pie: melted Snickers bars and peanut butter folded into a light, gelatin-set cream cheese mousse, lightened with whipped cream and meringue in a baked shel...
Stars & Stripes Celebration Cake
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Stars and stripes celebration cake: a fruit-topped flag cake with yellow sheet layers, strawberry whipped cream, banana and strawberry stripes, and blueberry stars. Fourth of Ju...
Court Bouillon - Master Chefs
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Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, an...
Rapid Roast Turkey with Cream Gravy
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Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.