Author: Julia Child
Author: Scott Peacock
Author: Michael Lomonaco
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Author: Rick Tramonto
Author: Ian Knauer
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Ruth Cousineau
Author: Lindsay McDougal
Author: Molly Stevens
Author: Lorraine Stevenski
Author: David Burke
Author: Alfia Muzio
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: Alison Roman
Author: Andrea Albin
Author: Maggie Ruggiero
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Author: Rick Stein
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Alison Roman
Author: Lora Zarubin
Author: Paula Wolfert
Author: Anna Thomas
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one...
Author: Lukas Volger
Author: Ian Knauer
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...
Author: Kendra Vaculin
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Alexis Touchet
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
The inspiration for test kitchen director Ruth Cousineaus velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The...
Author: Ruth Cousineau
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell