An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Author: Elma W. Bagg
Author: Chamchun Zisk
Author: Jessica B. Harris
Author: Melissa Roberts
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Author: Linda Shiue, MD
Author: Michael Lomonaco
Author: Alison Roman
Author: Govind Armstrong
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Author: Mark Bittman
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Jill Silverman Hough
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Start with very cold cream, and keep it chilled between whipping and serving.
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...
Author: Lillian Chou
Author: Michele W. Gerhard
Author: Bruce Aidells
Author: Ian Knauer
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Author: Sara Kate Gillingham
Author: Ellen Wright
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
Author: Gina Schild
Author: Edna Lewis
Author: Lydia Ravello
Author: Chad S. Luethje