Recipe

by Nealey Dozier Chicken and mushroom lasagna has been a favorite in our house for a number of years. Its hearty layers of cheesy goodness always warm me up on cold nights, and it’s one of the few leftovers that I actually look forward to more than the main event....

Frisee and Belgian endive are both from the chicory family. Sometimes mistaken for escarole that has broad leaves, frisee is really curly endive with frilly slightly peppery leaves. This member of the chicory family — which also includes radicchio, Treviso and Belgian...

by Megan Gordon Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and in the summer I...

by Rick Bayless Rick Bayless, author of  “Fiesta at Rick’s,” knows all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole...

by Diane Rossen Worthington Every year, I look forward to the time when summer drifts away into the cool, crisp days of autumn. From a cook’s point of view, I can recognize the signals: The tomatoes, corn, fresh herbs and summer fruits are slowly being replaced in the...

by Nealey Dozier Cooking whiskey removes the boozy taste, but leaves the sweet, oaky flavor behind, which lends itself beautifully to tender grilled skirt steak or to grilled pork or chicken. Serve with baked beans and corn on the cob. INGREDIENTS: Makes 4 servings...