Author: Lillian Chou
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Author: Rachel Gurjar
Author: Massimo Ormani
Author: Paul Grimes
An easy Baby Greens Salad recipe
Author: Cynthia Paige Ward
The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.
Author: Molly Baz
Author: Amaryll Schwertner
Author: Susan Springob
Author: Michael Shrader
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny...
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
Author: Martha A. Rau
Author: Shelley Wiseman
Author: Elizabeth Horton de Meza
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping to soft, tender broccoli is just way under optimal...
Author: Raquel Pelzel
Author: Maggie Ruggiero
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...
Author: Rhoda Boone
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Author: Anna Stockwell
Author: Hilary Shevlin Karmilowicz
Author: Elizabeth McKeon
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Author: Molly Stevens
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.
Author: Shelley Wiseman
Author: Daryl Getman
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Author: Alison Roman
Author: Cynthia Thomas