A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Cindi Leive
Author: Abigail Kirsch
Author: Melissa Hamilton
Author: Lidia Bastianich
Author: Jean Anderson
Author: Lillian Chou
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Suzanne Goin
Author: Melissa Roberts
Author: Jessica Strand
(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: Nancy Harmon Jenkins
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: Reine Sammut
Author: Bon Appétit Test Kitchen
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
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Kate Fogarty
Author: J. M. Hirsch
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
Author: Paul Grimes
Author: Eric Ripert
Author: Marlena Spieler