Author: Kemp Minifie
Author: Nadia Hassani
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens...
Author: Debbie Koenig
Author: Mauricio Velázquez de León
Author: James Beard
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...
Author: Tom Colicchio
Author: Bruce Aidells
Author: Ruth Cousineau
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Author: Sara Jenkins
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Author: Ellie Krieger
Author: Bon Appétit Test Kitchen
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Mikal Altomare
Author: Bruce Aidells
Author: Wendy Giman
Author: Joanne Weir
Author: Diana Kennedy
Author: Maggie Ruggiero
Author: Andrea Albin
Author: Ian Knauer
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
Author: Lidia Matticchio Bastianich
Author: Michael Lomonaco