Bonnie Rush

Master Sweet Dough

Makes 1 pound, 10 ounces Servings<p>This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.<p>April 2012Print<p>Ingredients<p>2/3 cup whole milk<p>5 tablespoons sugar, divided<p>1 3/4 teaspoons active dry …

Potted Crab with Meyer Lemon

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice …

The Loftiest Souffle

4 Servings<p>Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.<p>April 2012Print<p>Ingredients<p>3 tablespoons unsalted butter plus more, room temperature, for ramekins<p>4 tablespoons finely …

The Creamiest Aioli

Makes 1/2 cup Servings<p>In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."<p>April 2012Print<p>Ingredients<p>1 large egg yolk<p>1 small garlic clove, finely grated<p>1/4 teaspoon kosher salt plus more<p>1/4 cup grapeseed oil<p>1/4 cup good-quality …

Thomas Keller's Perfect (Yes, Perfect) Poached Egg

It's a strong word, we know, but this is the time to use it<p>Crack an egg, drop it into boiling water, and you'll get a poached egg, right? If it were that simple, there wouldn't be a million egg-poaching gadgets on the market. For clarity, we consulted the perfectionists at Thomas Keller's Per Se in …

Lazy Mary’s Citrus Tart (Joy The Baker)

Pomegranate Aperitif

6 Servings<p>Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.<p>February 2015Print<p>Ingredients<p>1 cup pomegranate juice<p>2 tablespoons saba<p>2 cups Lillet Blanc<p>4 dashes celery bitters<p>Club soda<p>Recipe Preparation<p>Whisk …

Lychee Ginger Ice

Crushing ice, refreezing it, and crushing it again gives it a texture like that of a snow cone.

Wild Salmon, Asparagus, and Shiitakes in Parchment

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Homemade Pasta

4 (makes 12 oz.) Servings<p>Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.<p>September 2013Print<p>Ingredients<p>1 cup plus 2 tablespoons fine durum wheat flour or all-purpose flour plus more for dusting<p>1 cup semolina flour …

The Best Way to Use Chives, From Soups to Vegetables to Main Dishes

To use chives in just about everything you're cooking right now. Here's a few ideas, from eggs en cocotte to veal stew<p>More than just a garnish, chives awaken every dish they touch. Here are some of our favorite ways to use them.<p><b>Little Toasts</b><p>Fresh goat cheese with crushed red pepper and …

Brownie-and-Peanut-Butter Ice Cream Sandwiches

Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.

How to Prep Baby Artichokes, Step by Step, with GIFs!

Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!<p>Never cooked baby artichokes? Now's a great time to start. Their chokes and thorn-free leaves clean up in a snap, yielding tender hearts and stems. Here’s the …

Green Garlic and Pea Soup with Whipped Cream

4 Servings<p>The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.<p>April 2014Print<p>Ingredients<p>2 bunches green garlic (about 1 lb.)<p>4 tablespoons olive oil, divided<p>Kosher salt and freshly ground black …

Smoked Trout with Pea Shoots and Spring Onions

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).<p>Ingredients<p>1/4 cup crème fraîche or …

Seared Hake with Baby Potatoes and Green Sauce

4 Servings<p>The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.<p>April 2014Print<p>Ingredients<p>Green sauce<p>⅓ cup fresh celery juice (from about 2 stalks)<p>⅓ cup fresh sorrel or cilantro …

Fish Stew with Fennel and Baby Potatoes

4 Servings<p>Active Time: 20 min<p>Total Time: 30 min<p>This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.<p>April 2014Print<p>Ingredients<p>¼ cup olive oil<p>8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼” thick<p>½ medium fennel bulb, finely …

Son of a Gun chefs, Jon Shook and Vinny Dotolo, serve potato chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.<p>This recipe is as …

Scallion Vinaigrette

Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on delicate greens as it is on grilled …

Agricole-Guava Cooler

<i>Rhum agricole</i> has a grassy flavor that's delicious in this cocktail from San Francisco's rum-loving Smuggler's Cove. <b>A Summer Cocktail Tip</b> <b>More</b> …

Strawberry Rhubarb Pâte de Fruit

Heat oven to 200°. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle with Shrubb and toss to combine. Spread sugar evenly on a parchment …

Meadow Mocktails

Johanna Corman makes this refreshing lavender-and-grapefruit spritzer in large batches for easy summer entertaining. To turn it into a cocktail, swap …

Halibut in Parchment with Corn and Tomatoes

Chef Kristen Kish keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into …

Blueberry Hand Pies

6 Servings<p>Prep Time: 35 min<p>Total Time: 1 min<p>Kids love to get a pint-size sweet.<p>July 2013Print<p>Ingredients<p>Buttery Pie Crust (click for recipe)<p>All-purpose flour (for dusting)<p>2 cups blueberries (about 10 ounces)<p>1 teaspoon finely grated lemon zest<p>1 tablespoon fresh lemon juice<p>1/4 cup sugar<p>1/4 teaspoon …

Salted Caramel-Filled Fudge Brownies

These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance. <b>Slideshow:</b> More Brownie Recipes

Indian-Spiced Short Ribs

<b>Excellent Indian Recipes</b> <b>Delicious Braising Recipes</b>

7 Oyster Common Mistakes, from Shucking to Storing

When it comes to cooking or preparing oysters, there are a lot of rules—make sure you're not breaking any with this rundown of the most common mistakes<p>It's one thing to belly up to your favorite oyster bar and order a dozen. It's another if you want to order a dozen from your fish monger and crack …

How to Start Beekeeping

No wonder more and more folks are making a beeline for beekeeping — a single hive of these tiny, social pollinators can provide 40 to 60 pounds of …

Ragout of Lamb and Spring Vegetables with Farro

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.<p>The family really enjoyed this. I …

Crispy-Skinned Fish

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link<p>Dry …