Author: Marcella Hazan
Author: Julia Child
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
Author: Kris Wessel
Author: Lidia Matticchio Bastianich
Author: Reed Hearon
Author: Judith Finlayson
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
Author: Tracey Seaman
Author: Dr. Mao Shing Ni
Author: Rozanne Gold
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Roxanne E. Chan
Author: Roberto Santibañez
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Anastasia St. Amand
Author: Jamie Oliver
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Author: Anna Stockwell
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
Author: Molly Stevens
Author: Allen Susser
Author: Ana Menéndez