This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look...
Author: Martin Boetz
Author: Alice Medrich
Author: Andrea Albin
Author: Susan Spungen
Author: Marlena Spieler
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Author: Maranda Engelbrecht
Author: Rick Browne
Author: Myra Goodman
Author: Andrew Carmellini
Author: Ania Catalano
Author: Joyne Cohen
Author: Maria Helm Sinskey
Author: Pat Neely
Author: Gina Marie Miraglia Eriquez
Author: Diane Morgan
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
Author: Melissa Roberts
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Faith Heller Willinger
Mustard seeds give these steak house-style wedges great flavor and crunch.
Author: Joseph Bastianich
Author: Brenda Tunstill
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
Author: Virginia Burke
Author: Dr. Mao Shing Ni
Author: Susan Herrmann Loomis