Author: Tracey Seaman
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the...
Author: Grace Young
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Rebecca Fulcher
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.
Author: Kay Chun
Author: Gina Marie Miraglia Eriquez
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Author: Amy Shirley
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: John H. Bialas
Author: David Tanis
Author: Joan Nathan
Author: Joshua McFadden
Author: Geoffrey Zakarian
Author: Mayim Bialik
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Author: Anna Stockwell
Author: Lillian Chou
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Author: Andy Baraghani
Author: Eben Freeman
Author: Leah Chase
Author: Rose Hammick
This couscous salad is just right for a late summer barbecue.