Author: Melissa Roberts
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Melissa Clark
Author: Jessica Koslow
Author: Lillian Chou
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
I love making these for parties. The unusual ones are usually first to go. You can mold them into any shape you lie and carve them, but I like them in little squares. Hope you try the variations and invent...
Author: Secret Agent
Author: Jennifer Iserloh
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Wendy Giman
Author: Catherine McCord
Author: Suzanne Tracht
Author: Geoffrey Zakarian
Author: Marge Perry
Author: Larraine Perri
Author: Mark Bittman
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
Author: Maggie Ruggiero
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Author: Marge Perry
A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.
Author: Barb in WNY
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...
Author: Lukas Volger
Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp.
Author: Mulligan
Author: Inez Valk-Kempthorne
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Author: Bon Appétit Test Kitchen
Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen
Not too many people here in Louisiana don't like fried shrimp. Can serve as a shrimp platter with a side of potato salad or fries...or how 'bout shrimp po' boys.
Author: gailanng
Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although...
Author: COOKGIRl
Author: Eric Treuille
Author: Mark Bittman
Author: Jennifer Iserloh
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Author: Larraine Perri