Author: Ian Knauer
Author: Susan Herrmann Loomis
Author: Edda Servi Machlin
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks...
Author: David Walzog
Author: Maggie Glezer
Author: Justin Yu
Author: Jessica Harlan
The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.
Author: Stephen A. McLeod
This recipe warms the heart of my big sister, Omolola. She insists that she can't make it like I can, but I reckon she just likes being pampered once in a while. Don't we all. Yam can be a little dry on...
Author: Duval Timothy
Author: Liza Jernow
Author: Lora Brody
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Author: Lillian Chou
Author: Claire Saffitz
Author: Kate Fogarty
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Author: Jayne Cohen
Author: Julia Child
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild...
Author: Paul Grimes
Author: Melissa Roberts
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
Think making shakshuka is hard? It's not. This delicious breakfast dish comes together fast, thanks to prepared salsa.
Author: Molly Baz
Author: Allen Susser
Author: Maggie Ruggiero
Author: Dave Kovner
Author: David Kamen