After working at Jean-Georges, a gutsy former culinary student reworks her idol's recipe for chicken confit
The crisp exterior of this dish provides fried-chicken satisfaction without the added fat
The caramel in this homemade custard ice cream could convert almost any chocolate lover
This basic, French-style sauce that anyone can make is delicious over chicken or fish
No more "hangover chicken." Muqueca, a Brazilian specialty, reminds the author she's in the real world.
White wine, cilantro, and coconut milk combine to make this traditional Brazilian fish stew rich and savory.
What to do if friends abandon the pleasures of the flesh? Serve them portabella burgers and onion soup.
This spicy-sweet dipping sauce is easy to make and can help dress up any Asian-influenced meal.
This recipe can easily be made vegetarian, and is considerably faster than others thanks to a handy time-saving tip.
Fried sage suits any vegetable or tuber. Here it is paired with meaty, satisfying sweet potatoes.
How to impress hosts who are professional cooks? Break out the rum and a loaf of challah.
Adapted from a dessert served at the Little Fountain Café in D.C., both pudding and sauce can be made a day ahead.
Pan roasting is a quick, delicious way to cook vegetables when you don't want to wait 45 minutes to eat.
The author transforms the nostalgic Silver Palate Cookbook favorite into a lamb tagine.
This sauce is based on labne, a Middle-Eastern strained yogurt that is rich and smooth.
This tagine is a spin-off of Chicken Marbella, the famous dish from the Silver Palate cookbooks.
To indulge a recently married friend, the author hunts down sausages and ravioli in the Bronx and prepares bananas Foster.
With bananas Foster, the flambéing can get a little out of hand, so it's useful to be careful and less concerned with performance.
This sausage ragu smells delectably of meat, garlic, and truffles.
For this home cook, the dish defines a dinner party--and a friend's choice of a marriage partner.