Author: Kay Chun
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: James Beard
Author: Mario Batali
Author: Meryl Rothstein
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Maria Speck
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
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
Author: Cindi Leive
Author: Diane Rossen Worthington
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Virginia Burke
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Tori Ritchie
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.
Author: Renee Erickson
Author: Ian Knauer
Author: Selma Brown Morrow
Author: Tracey Seaman
Author: Ruth Cousineau
Author: Bruce Cost
Author: Scott Peacock
Author: Andrej A. Fritz
Author: Joan Lang
Author: Anita Lo
Author: Ardie A. Davis
Author: Ruth A. Matson
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia