David Tanis stirs Dijon and grainy mustards into softened butter to give these luxe little toasts a zippy bite.

I didn’t like tomatoes all that much as a kid. My mom would serve big, juicy slices of ripe, red slicers, but I couldn’t handle the seedy, gloopy interiors. Perhaps that’s why the first tomatoes I ...

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Jean-Georges ...

AT my house we celebrate four major holidays at this time of year: Thanksgiving, Christmas, New Year’s and the opening of Dungeness crab season. I am willing to concede the possibility that God has ...

The ingredients must either already be in my fridge or easily ascertainable from my walk to the subway to my apartment The recipe should take way under an hour The meal should taste good, but also ...

Determining the orderThe couple should decide on the order of the toasts well before the wedding, and let each person know when he or she will speak. It's a good idea to write down the order and give ...