Firm your butt and legs as you torch calories with this dynamic routine—inspired by some of the fittest women around Each day at sunrise, 32-year-old LisaVan Sciver, a full-time ski patroller at Jackson
Lamb shanks meet a bright trio of winter citrus — lemon, lime and orange — in this dish. The rich braising liquid that results from the slow cooking almost surpasses the lamb shanks themselves. If you
Frittatas are a great way to incorporate more vegetables into your diet; they’re versatile, easily varied and can be served warm or at room temperature. To reduce the cholesterol in this recipe, you can
Chicken and onions roast quickly while staying moist in a steam oven. Then the roasting juices and onions are combined with bread cubes, currants and arugula to create a lighter variation on stuffing.
These topped toasts are awesome for parties: They make great finger food and look deceptively fancy. All it really takes is a few slices of toasted bread, a slathering of goat cheese, and a topping of
Pasta makes an easy and delicious weeknight dinner, especially when dressed according to the season. Make this wholesome sauce in the spring, when you can find fresh peas — it can be assembled in the it
Rich with olive oil, nutty Gruyere cheese, crisp thick-cut bacon and sweet onions, this focaccia is like taking a trip to the Alsace. Serve it as an appetizer, part of a brunch, or in place of bread at
Shallots break ground in spring. The purple-hued bulbs have a flavor somewhere between onion and garlic, and they braise to a delectable sweetness. White wine and tarragon enliven this pot, while dried
All you need is a lot of wine and a little time. Salmon takes a beating. Grillers often slap a salmon fillet on the grill, torch the holy heck out of it, and serve the fish adorned with the gnarly char.
Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: The secret to the perfect
You fancy, huh? Eggs Benedict has a serious identity problem: it's got an English muffin, Canadian bacon, and the decidedly French Hollandaise sauce. That's a whole lotta nationalities for such a little
Ingredients 2 cups water • 2 cups milk • 1 cup coarse ground grits • Kosher salt and freshly ground black pepper • 4 tablespoons butter, divided • 4 ounces cheddar cheese, finely grated (about 1 cup) 1
When he's not busy running the cocktail program at New York City's Maialino, Erik Lombardo is giving us the rundown on all things spirits -- and showing us the best ways to drink them. Today: A classic
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Weeknight dinner, in its highest form. It is very difficult to surprise