Author: Marcella Hazan
Author: Sheila Jacobs
Author: Roxanne Klein
Vegetable Frittata with Asiago Cheese
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.
Author: Norman Van Aken
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Joy Pierson
Author: Sheila Lukins
Author: Maneet Chauhan
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
Author: Ruth Cousineau
Author: Chris Schlesinger
Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.
Author: Dona Kuryanowicz
Author: Virginia Burke
Author: Anita Sharp
Author: Kris Wessel
Author: Jean Georges Vongerichten
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak