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Veal Saltimbocca

Author: Shelly Berger

Orzo Risotto

Author: Jeanne Thiel Kelley

Fruit Soufflé Omelette

Author: Don Pintabona

Baked Mexican Rice

Author: James Beard

Garlicky Spinach

Author: Kay Chun

Corn and Tasso Maque Choux

Author: Francine Maroukian

Lima Beans with Wild Mushrooms and Chard

Author: Jeanne Thiel Kelley

Spanish Tortilla

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...

Author: Bon Appétit Test Kitchen

Spicy Shellfish and Sausage Stew

Author: Mary Sue Milliken

Chana Masala

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Author: Nava Atlas

Edamame Succotash Salad

Author: Tracey Seaman