This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: Eva Worden
Author: Melissa Roberts
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Anna Thomas
Author: Bon Appétit Test Kitchen
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Julia Shure
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Alex Brown
Author: Alice Colin
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Author: Diane Kochilas