Author: Sheila Lukins
Author: Marge Perry
Author: Todd Davies
Author: Melissa Roberts
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and...
Author: Sara Dickerman
Author: Lezlene Brown
Author: Nancy Harmon Jenkins
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Cristina Ceccatelli Cook
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Lillian Chou
Author: J. M. Hirsch
Author: Jeanne Thiel Kelley
Author: Molly Stevens
Author: Kate Fogarty
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Gil Marks
Author: Reine Sammut
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Julia Turshen
Author: Marge Perry
Author: Paul Grimes
Author: Jill Silverman Hough
Author: Michael Romano
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Author: Amy Chaplin