I don’t think chef Donald Link knew what a sensation he was going to cause when he changed a beloved appetizer from chicken wings to frogs’ legs tossed with this irresistible herbed butter. Fines herbes is a combination of very finely chopped herbs, such as parsley, tarragon, chives, and chervil, but you can use just one or two of the herbs if you’d like. Although we use fresh Louisiana frogs’ legs whenever we can, these are awfully good even with the more readily available frozen variety. The meat is delicate and tender, and doesn’t really taste like chicken …
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.