This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.
Author: Syd
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
Author: Julie Sahni
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
Author: Dianne Jefferies
Author: Alexis M. Touchet
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Author: Lauren Joseph
Author: Kemp Minifie
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a...
Author: Kat Boytsova
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Author: Mindy Fox
Author: Irene D. Andersen
Author: Wolfgang Puck
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style...
Author: Kendra Vaculin
Author: Brad Avooske
Author: Kitty Morse
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce...
Author: Lukas Volger
Author: Bon Appétit Test Kitchen
Author: François Kwaku-Dongo
Author: Frank Stitt
Author: Bon Appétit Test Kitchen
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
Author: Bruce Aidells
Author: Lynn Hagee
Author: Engin Akin
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.