Recipes For Every Cook

Pickled Vegetables and Romaine Salad
Pickled Vegetables and Romaine Salad
|Marge Perry & David Bonom
The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during... Read more...
Grand Marnier Soufflé with Raspberry Sauce
Grand Marnier Soufflé with Raspberry Sauce
|Marge Perry & David Bonom
The sauce may be made several days in advance. When you begin preparing the soufflés, bring a large pot of water to a boil; once it boils, cover and remove... Read more...
Italian Wedding Soup
Italian Wedding Soup
|Marge Perry & David Bonom
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the... Read more...
Black Forest Cookies
Black Forest Cookies
|Marge Perry & David Bonom
The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable. Read more...
Beef and Sausage Stuffed Peppers
Beef and Sausage Stuffed Peppers
|Marge Perry & David Bonom
If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole. Read more...
Fettuccine Carbonara
Fettuccine Carbonara
|Marge Perry & David Bonom
This classically made pasta with carbonara sauce is everything this unspeakably rich, creamy dish should be and more—and yet, is surprisingly simple to make. Read more...
Chicken Noodle Soup
Chicken Noodle Soup
|Marge Perry & David Bonom
Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we're not giving medical advice, we urge you to make a batch next time you... Read more...
Pork Tenderloin with Chimichurri
Pork Tenderloin with Chimichurri
|Marge Perry & David Bonom
The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Read more...
Pissaladière
Pissaladière
|Marge Perry & David Bonom
A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart. Read more...
Lentil Pancakes with Smoked Salmon and Crème Fraiche
Lentil Pancakes with Smoked Salmon and Crème Fraiche
|Marge Perry & David Bonom
The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours... Read more...
Spinach & Artichoke Dip
Spinach and Artichoke Dip
|Marge Perry & David Bonom
This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like,... Read more...
Spaghetti Squash with Sage Brown Butter
Spaghetti Squash with Sage Brown Butter
|Marge Perry & David Bonom
Nutty browned sage butter gives this favorite winter squash character and depth. Read more...