First impressions should never be underestimated. They can kick off a party to a terrific start, often with little extra effort for the host. A burst of music, a pint-sized greeter to take your coat, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This soup has a sweetness and complexity of flavor. Its richness is compounded by a quenelle of mascarpone in each portion, added just before serving. The garnish can include Virginia ham in addition ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky ...

2 teaspoons canola oil 1 celery rib, chopped 1 large shallot, chopped 12-14 ounces packaged unsweetened cooked chestnuts 1 small potato, peeled and chopped 1/2 teaspoon dried thyme 1 (15-ounce) can ...

1. In a large saucepan, heat the canola oil over medium-high heat. Sauté the celery and shallot for about 4 minutes, until the shallot is translucent and soft. 2. Add the chestnuts, potato, thyme, ...