Top 50 Recipes
The cream of the crop—our highest-rated recipes, organized by category
Joanie's Monday Night Crab Salad with Cheesy Tomato Melts
A resourceful dinner born from what's on hand: fresh crab meat dressed with Kewpie mayo and garden vegetables, served over massaged week-old kale, alongside broiled sourdough with melted aged cheddar. This recipe exemplifies Joanie's Kitchen philosophy: use what you have, waste nothing, and turn simple ingredients into something special. **Joanie's Story**: "Monday night after grocery delivery. Had some beautiful crab meat, peppers and spring onions from the garden, week-old kale that needed rescuing, and leftover sourdough. The kale was looking sad but I knew massaging it with lime and salt would bring it back to life. Ran out of lime halfway through dressing the salad (oops!) so I subbed sweet rice wine vinegar - honestly, it was brilliant. The acidity cut through the rich Kewpie mayo perfectly."
Steakburger With Tangy Caramelized Onions and Herb Butter
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo
Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.
True Vanilla Ice Cream
There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.
Short Rib Pot Pie
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Braised Brisket with Bourbon-Peach Glaze
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
Carrot Cake with Cream Cheese Frosting
This moist and flavorful carrot cake, created by renowned pastry chef Nick Malgieri, features a tangy cream cheese frosting that perfectly complements the sweet cake.
Tarragon Lobster Rolls
Inspired by Nilou Motamed's father-in-law Michael DePorte, these herb-infused lobster rolls feature sweet, tender soft-shell lobster meat. For the best flavor, Nilou prefers to cook the lobsters in filtered seawater or well-salted water.
Sweet Potato Tart with Coconut Crust and Pecan Streusel
This decadent dessert features a buttery sweet potato filling, sweet coconut, and crunchy pecans, all combined with a rich dark rum crème anglaise. It's been the grand finale for every type of fancy dinner at Highlands, from museum balls to family Thanksgiving meals.
Nach Waxman's Brisket of Beef
This is the go-to recipe for knowledgeable brisket lovers, who then share it with others. The secret is slicing the meat midway through cooking. Reheat, covered, for about 1 hour in a 325°F oven before serving.
Eula Mae's Seafood Gumbo
This authentic Cajun seafood gumbo features fresh shrimp, lump crabmeat, and oysters simmered in a rich, flavorful broth.
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
A porterhouse steak is the perfect cut for two to share, containing generous portions of the tender tenderloin and flavorful New York strip. We pan-roast the steak with garlic, rosemary, and thyme, then serve it with a rich red wine reduction sauce.
Fresh Egg Pasta
A simple homemade pasta dough made with just a few ingredients. Perfect for creating delicious fresh pasta dishes.
Pastry Cream
A rich and creamy custard-based filling perfect for cakes, tarts, and pastries.
Homemade Ricotta Cheese
This easy and delicious homemade ricotta cheese recipe will have you never buying grocery-store ricotta again.
Classic Shaken Margaritas
Refreshing classic margaritas made with premium tequila, triple sec, and fresh lime juice.
BA's Best Carrot Cake
This is the ultimate carrot cake recipe - moist, flavorful, and topped with a rich cream cheese frosting.
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
This spinach salad features the wonderful autumnal flavors of the Pacific Northwest, with fresh Bosc pears, sweetened dried cranberries, and toasted hazelnuts.
Risotto with Asparagus and Morel Ragout
This risotto has a livelier, fresher taste than traditional versions because the vegetables are cooked separately and then spooned over the rice in a rich ragout.
Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo
The success of this dish rests on browning the short ribs well at the beginning to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef.
Chris Lilly's Flank Steak and Shiitake Yakitori
Chris Lilly's grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. This dish will put some good memories and wow in your mouth.
Reheating Corn Tortillas
Revive stale corn tortillas with this quick and easy reheating method. Enjoy soft, pliable tortillas perfect for tacos, burritos, and more.
Our Favorite Texas Beef Chili
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
True Vanilla Ice Cream
This homemade version of the classic vanilla ice cream makes a great base for your favorite upgrades.
My Favorite Roast Turkey
This classic roast turkey recipe yields a juicy, flavorful bird perfect for your holiday feast.
Braised Brisket with Bourbon-Peach Glaze
This savory-sweet braised brisket is elevated with a glaze of peach jam and bourbon. The meat is simmered in a flavorful broth of stout, bourbon, and soy sauce for maximum tenderness and depth of flavor.
3 imagesCrockpot Thai Basil Beef Sesame Rice Bowls
Tender beef simmered in a flavorful Thai-inspired sauce, served over rice with fresh vegetables for an easy, delicious weeknight dinner.
2 imagesRoasted Butternut Squash Soup
A creamy and comforting soup made with roasted butternut squash, which brings out the natural sweetness of the squash.
10-Minute Tomato Sauce from America's Test Kitchen
This fresh-tasting pasta sauce uses canned crushed tomatoes as recommended by the experts at America's Test Kitchen. Grating the onions allows them to caramelize quickly, while the butter helps keep the onions sweet. The recipe has been carefully developed to achieve maximum flavor from canned tomatoes.
6 imagesHarvest Brie and Cheddar Apple Kale Salad
A delicious fall salad with Brie, Cheddar, apples, and kale.
3 imagesBaked Ziti
A classic Italian baked pasta dish with a creamy tomato sauce, ground beef, and melted cheese.
Seared Apples with Brandied Cider Syrup
This easy apple dessert comes together in just 30 minutes. Seared apple slices are drizzled with a rich, brandy-spiked cider syrup.
3 imagesRoasted Tomato Basil Soup
A delicious and easy-to-make Roasted Tomato Basil Soup that's perfect for a cozy meal.
Dan Barber's Braised Short Ribs
One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners... Dan hopped into the kitchen, waved his skilled hand over the short ribs -- at least, that's how I remember it -- and managed to make them edible. A few weeks later, I asked him if he'd teach me how to properly braise a short rib. I spent a morning with him in Blue Hill's kitchen on Washington Place. Now I know how to braise.
Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the masterful chef Judy Rodgers of San Francisco's Zuni Café.
My Favorite Roast Turkey
My Favorite Roast Turkey
Sachertorte
This classic Viennese chocolate cake is rich, dense, and intensely chocolatey.
Cranberry-Apple Crumble Pie
This Cranberry-Apple Crumble Pie packs all the flavor and fragrance of a traditional apple pie, with the added tartness of fresh cranberries to balance the sweetness.
Pumpkin Spice Cupcakes
Enjoy the flavors of fall with these moist and delicious Pumpkin Spice Cupcakes, made with homemade pumpkin puree and warm spices.
Basil-Mint Oil
Basil-Mint Oil
Catfish in Spicy Tomato Sauce
Catfish in Spicy Tomato Sauce
Cold Soba Noodles with Miso and Smoked Tofu
Cold Soba Noodles with Miso and Smoked Tofu
Linguine with Clams in Black Bean Sauce
Linguine with Clams in Black Bean Sauce
Deviled Eggs with Tarragon and Capers
A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu.
Parmesan Sauce
A little of this sauce would be good over fish or steamed broccoli or cauliflower.
Rib-Eye Steaks with Roasted Red Peppers and Balsamic Vinegar
Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .
Rutabaga Purée
From the Temple House in Ballymote, Ireland.
Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms
Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.
Fennel-Scented Spinach and Potato Samosas
(Savory Stuffed Pastries)
Tropical Sundaes
The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.