Author: Dione Lucas
Author: Michael Sheerin
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich,...
Author: Katherine Sacks
Author: Francine Segan
These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market...
Author: Rose Pascale
Author: Alain Ducasse
Author: Myra Goodman
Author: Christine Hanna
Decidedly southwestern flavors and colors punctuate this creamy, easy-to-make rice dish. (Adapted from Lorna Sass' Complete Vegetarian Kitchen.)
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
Author: Katy Sparks
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Nancy Harmon Jenkins
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
Author: Miriyam Glazer
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Michael Ruhlman
Author: May S. Bsisu
Author: Sheila Lukins
Author: Roberto Santibañez
Author: James Beard
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Mark Bittman
Author: Alison Roman
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi