Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust ta ...

Now that I’ve been cooking in the Instant Pot for a while, I’ve been trying to think outside of the box about it. I’ve tripped up a few times (overcooked vegetables, undercooked beans), but I feel ...

This is my twist on classic taramasalata, which I started making with the belly, tail and trimmings from smoked salmon. I ...

For a pretty presentation, this recipe is studded with green pistachios and chunky peppercorns, just like a classic French pâté. The secret ingredient is parsnip, which is puréed to a silky smoothness ...

Amid this carnival, waiters unload trays of small dishes on tables and refill glasses with raki, Turkey’s favorite anise-based liquor. Our own table, at an old Armenian restaurant called Boncuk, is ...

Makes 4 servings. Recipe is by Teresa B. Day. 6 tablespoons unsalted butter, divided 4 tablespoons olive oil 4 cups sliced onions (1-2 medium/large onions) 2 cups sliced mushrooms 3 cups beef broth 4 ...

Tony Brown, owner of Macon Bistro & Larder in Chevy Chase, shares a recipe for cheese gougeres and profiteroles. Macon Pate a Chou for Pimento Cheese Gougeres and Profiteroles Note: The same pastry is ...

1. Line a 3-cup bowl with plastic wrap or have on hand two 1 1/2-cup ramekins (without plastic wrap). 2. In a large skillet over medium heat, heat the oil. Add the onion, celery, and carrot. Cook, ...