Miscellaneous

A Taste of Provence

Springtime in the South of France means rose all day and lingering feasts al fresco. Whether you make this entire meal—and we suggest you...

Celeriac Salad

This bistro classic slaw typically uses rémoulade as a dressing, but we have used our Aïoli as the base here. Save Recipe...

Grilled Lamb Chops with Herb Chimichurri

These grilled lamb chops have a slight char, yet remain tender if cooked to the proper temperature. We recommend serving them medium rare with...

AÏoli

This time of year, especially around Easter, aïoli is the essential condiment. Typically you’ll find this Provençal sauce served on a platter with shrimp,...

Poached Leeks with Eggs and Shallot Vinaigrette

With our quick-poach method, the leeks melt to tender in only a few minutes. Soft-boiled eggs and a bit of toasted hazelnut complement the...

With Cherries On Top: Our Best Cherry Recipes

Sweet or tart, candied or fresh, cherries bring a burst of fruity flavor to your favorite desserts. From a summery take on Linzer cookies...

American Bounty: Fruit-Filled & Crust-Topped Desserts

Celebrate the birth of America with historic, fuss-free desserts. Slumps. Buckles. Crisps. Sonkers. Grunts. Betties. Cobblers. These fruit-filled, crust-topped desserts were born from early...

Peach and Basil Cobbler

Slightly sweet basil adds an unexpected herbaceous note to this cobbler's saucy filling while walnuts bring warm crunch to the sugared biscuit topping. Find...

Peach and Cantaloupe Grunt

We went beyond the basic biscuit topping, and created dense, nutty dough brimming with fresh basil that makes for the perfect complement to the...

Blackberry Sage Rye Crisp

Sage gives this savory-sweet crisp a warm, fragrant note to balance the tartness of the blackberries. Walnuts and rye flour bring a nuttiness and...