Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
Author: Lauryn Tyrell
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
An easy Quick Beef with Broccoli recipe. Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
Author: Lillian Chou
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Author: Maggie Ruggiero
An easy New Mexican Pork and Green Chili Stew recipe
Author: David Burke
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
Author: James Beard
Author: Suzanne Tracht
Author: Sandi Nelson
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash...
Author: Hetty McKinnon
Author: Maria Helm Sinskey
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Author: Mary Nearn
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Ian Knauer
Author: John Rivera Sedlar
Author: Rick Stein
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Author: Jimmy Shaw
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: James Beard
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Lauren Tourondel
Author: Anna Thomas
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner