The 1970s saw perhaps the biggest change in cooking in this century. That's when a group of talented young chefs in France came up with "nouvelle cuisine," emphasizing fresh ingredients, elegant presentation, and interesting and unusual combinations of foods and flavors. American chefs quickly imported it and made it into something uniquely their own. For our take on this landmark in contemporary cooking, we've shaped purchased puff pastry into individual tartlet, filled them with pistachio frangipane and sliced pears, and topped it all off with a sweet-wine glaze.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.