Recipes For Every Cook

Beef and Chorizo Empanadas
Beef and Chorizo Empanadas
|Susan Palmer
These baked empanadas are filled with a slightly spiced beef and chorizo picadillo filling that make them perfect for game day or holiday entertaining. Read more...
Lobster and Chives Deviled Eggs with Truffle Salt and Parmesan Crisp
Lobster and Chives Deviled Eggs with Truffle Salt and Parmesan Crisp
|Irvin Lin
Not all deviled eggs are made the same way. These luxurious version of the standard appetizer uses lobster meat and truffle salt to elevate the classic dish. The addition of... Read more...
Pecorino Crème Brulee with Caramelized Balsamic Sugar
Pecorino Crème Brulee with Caramelized Balsamic Sugar
|Marge Perry & David Bonom
Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the... Read more...
Gorgonzola and Rosemary Crème Brûlée
Gorgonzola and Rosemary Crème Brûlée
|Marge Perry & David Bonom
The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or... Read more...
Roasted Garlic and Parmesan Crème Brûlée
Roasted Garlic and Parmesan Crème Brûlée
|Marge Perry & David Bonom
This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may... Read more...
Clams Rockefeller
Clams Rockefeller
|Marge Perry & David Bonom
It is said that the original dish, Oysters Rockefeller, got its name because the sauce was as rich as the richest American, John D. Rockefeller. That may have been a... Read more...
Dill Pickled Baby Carrots
Dill Pickled Baby Carrots
|Marge Perry & David Bonom
Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a... Read more...
BLT Deviled Eggs
BLT Deviled Eggs
|Marge Perry & David Bonom
Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need… Read more...
Oysters Three Ways: Raw, Fried and Baked
Oysters Three Ways: Raw, Fried and Baked
|Marge Perry & David Bonom
You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters... Read more...
Creamy White Bean Soup with Pomegranate Drizzle
Creamy White Bean Soup with Pomegranate Drizzle
|Marge Perry & David Bonom
This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food... Read more...
Bourbon BBQ Meatballs
Bourbon BBQ Meatballs
|Brandy O'Neill
These simple appetizer spinach meatballs are the perfect holiday addition—a quick homemade bourbon BBQ sauce mixed with savory meatballs. What’s not to love? Read more...
Seared Tuna and Tapenade on Potato Canapés
Seared Tuna and Tapenade on Potato Canapés
|Lourdes Camarena
Roasted potatoes make the perfect base for the tuna and tapenade. Toasted crostini may be substituted for the potatoes. Read more...