This recipe was given to me many moons ago when I visited some dear Spanish friends in Buenos Aires. Its for the true chocoholic--very, ...

The key here is making the simple syrup in advance and using special short silver julep cups.

My mother used to make these for me on Holland Rusks and she would serve the eggs with a delicious cheese sauce.

When you are looking to serve breakfast or brunch to a crowd, make this recipe for Mozzarella-Tomato-Basil Frittata. This is one of the best frittata recipes you will ever make because it is bursting with fresh tomato and basil flavors. Plus, each bite is studded with gooey bits of mozzarella cheese. Once you make an easy frittata recipe such as this one, you will realize that it is much simpler to make than a traditional folded omelet. Best of all, you only need one skillet to make this Mozzarella-Tomato-Basil Frittata.

Back in the early seventies in Southampton we would visit Kathleen King’s family farm, where we would buy our fresh vegetables, eggs, and...

I was first introduced to a cold couscous salad by an old friend from high school. His family was from France and his mother entertained ...

This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began...

My husband and I make this bouillabaisse together. It works for a formal dinner party or a casual buffet. We either serve it from a big c...