Author: Linda Woods
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
Author: Lillian Chou
Author: Andrea Albin
Author: Jasper White
Author: Carey Paquette
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn...
Author: Anna Stockwell
Author: Cindy Mushet
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Julie Loria
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
Author: Jeff Cerciello
Author: Victoria Granof
Author: Meryl Rothstein
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Rebecca Rather
Author: Molly Stevens
Author: Jenny Rosenstrach
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
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect...
Author: Andrea Bemis
Author: Clark Frasier
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
Author: Nancy Harmon Jenkins