The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Author: Barbara Kafka
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Maggie Ruggiero
Author: Lesley Porcelli
Author: Sheila Lukins
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
Author: Alexis Touchet
Author: Alexis M. Touchet
Author: Allen Susser
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
An easy Oatcakes recipe.
Author: Molly Stevens
Our ultimate version of everyone's favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.
Author: Rhoda Boone
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them...
Author: Dawn Perry
Author: Mary McCartney
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
Author: Lidia Bastianich
Author: Ann Hodgman
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
Author: Dora Moel
Author: Bradley Dickinson
Author: Tom Douglas
Author: Michael Chiarello
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Author: Michael Tong
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller