A lunch at Morandi inspires Amanda to create an all-in-one salad.
Merrill does panna cotta, Popeye-style.
Amanda revisits a favorite recipe from The River Cafe.
Merrill orders chicken during Jazz Night at a red sauce joint in New Jersey and takes a trip back...
As much as Amanda is obsessed with new tools, she likes her forks to be old.
- Merrill gives Jell-O a makeover, British-style.
If cooking fish or shrimp makes you nervous, Amanda says the solution lies in olive oil.
Merrill returns to the crostini theme, this time with smoked salmon and cream cheese.
During another session of wedding planning, Merrill is reminded of her love for sweet/savory crostini...
Amanda converts from chai-hater to chai evangelist.
A discovery during a weekend outing leads to a new version of the classic Roman soup.
Weird but true: Amanda waited a decade to learn how to make milk mayonnaise. It was worth the wait.
This recipe from Mastering the Art of French Cooking is the only one you need. -Merrill
For a rough and tumble root vegetable, beets like to be handled with care.
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