Author: Dianne Rossmando
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Author: Yotam Ottolenghi
Author: Victoria Granof
Author: Tammy Moore-Worthington
Author: Amelia Saltsman
Author: Ellen Brown
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin
Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.
Author: Tyler Kord
Author: Lisa Zwirn
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Author: Lillian Chou
Author: Susan Herrmann Loomis
Author: Ying Chang Compestine
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Floyd Cardoz
Author: Sarah Patterson Scott
Author: Kay Chun
Author: Ellie Krieger
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers...
Author: Susan G. Purdy
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Author: Anita Ravon
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
An easy Sauteed Green Beans recipe.
Author: Lillian Chou