For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Diane Rossen Worthington
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Author: Gene Briggs
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: B. Smith
Author: Mollie Katzen
Author: Siglinda Scarpa
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
Author: Andrea Albin
Author: Judith Fertig
Author: Alison Roman
Author: Stacey Nyman
Author: Alain Ducasse
Author: Ian Knauer
Author: Yotam Ottolenghi
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Author: Mario Batali
Author: Bobby Flay
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Shawn Edelman
Author: Wuanda Walls
All the flavors of jalapeno poppers wrapped up into a tasty meatball with a surprise cheese-filled center.
Author: Rachel Farnsworth
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali