Author: Anissa Helou
Author: Jeanne Kelley
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
Author: Andrea Albin
Author: Wolfgang Puck
Author: Melissa Clark
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
Author: Chris Hastings
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
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Kay Chun
Author: Janine Whiteson
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: Susan Herrmann Loomis
Author: Anissa Helou
Author: Chris Miller
Author: Melissa McClure
Author: Tori Ritchie
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Zita Wilensky
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: Chris Morocco
Author: Juana Vázquez-Gómez
Author: Alison Roman
Author: Jerome Navarre
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: Lewis Rossman
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi