Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Author: Molly Stevens
Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes...
Author: Quealy Watson
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
Author: The Epicurious Editors
Author: Edna Lewis
Author: Dave Kovner
Author: Tori Ritchie
Author: Matthew Moran
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Author: Jessica Harlan
Author: Maggie Glezer
Author: Liza Jernow
Author: Rosemary Leicht
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
Author: Dorie Greenspan
Author: Martin Picard
Author: Joe Truex
Author: Jenny Kwak
Author: Melissa Roberts
Author: Julie Sahni
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Catherine McCord
Author: Diana Shaw