Author: Wolfgang Puck
Author: Melissa Clark
Author: Jeanne Kelley
Author: Andrea Albin
Author: Tori Ritchie
Author: Chris Hastings
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
Author: Kay Chun
Author: Janine Whiteson
Author: Susan Herrmann Loomis
Author: Anissa Helou
Author: Melissa McClure
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Chris Miller
Author: Zita Wilensky
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Chris Morocco
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Author: Juana Vázquez-Gómez
Author: Scott Peacock
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Author: Jerome Navarre
Author: Michael Lomonaco