Recipes For Every Cook

Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce
Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce
|Marge Perry & David Bonom
Make these healthy sandwiches the night before—they keep well in the refrigerator for up to a day. Read more...
Individual Croissant Bread Puddings with Chocolate and Caramel Sauces
Individual Croissant Bread Puddings with Chocolate and Caramel Sauces
|Marge Perry & David Bonom
Two luscious sauces make these individual Croissant bread puddings more than twice as irresistible. The sauces may be made several days ahead—but we recommend the bread puddings be baked only... Read more...
Chocolate-Almond Budino with Whipped Crème Fraiche
Chocolate-Almond Budino with Whipped Crème Fraiche
|Marge Perry & David Bonom
Serve these melt-y, rich, soft chocolate cakes with a dollop of the whipped crème fraiche topped with shave chocolate, finely ground nuts, or just as is. Read more...
Stovetop Skillet Chocolate Chip Cookies
Stovetop Skillet Chocolate Chip Cookies
|Marge Perry & David Bonom
Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes... Read more...
Sufganiyot (Chanukah Jelly Donuts)
Sufganiyot (Chanukah Jelly Donuts)
|Marge Perry & David Bonom
These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil. Read more...
Sephardic Moroccan Cornish Hens with Olives and Apricots
Sephardic Moroccan Cornish Hens with Olives and Apricots
|Marge Perry & David Bonom
A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, in ensures each diner gets both white and dark... Read more...
Wine and Tomato Braised Brisket with Spicy Red Onion Jam
Wine and Tomato Braised Brisket with Spicy Red Onion Jam
|Marge Perry & David Bonom
The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma Read more...
Blue Potato-Two Potato Latkes
Blue Potato-Two Potato Latkes
|Marge Perry & David Bonom
The addition of purple potatoes give these classic latkes a beautiful burst of color. Read more...
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
|Ginina Lingat
Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice. 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...