Author: Joseph W. DiPerri
Author: Victoria Granof
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
Author: Blue Smoke
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
Author: Victoria Granof
Author: Laura B. Russell
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Victoria Granof
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Maggie Ruggiero
Author: Frank Stitt
Author: Nancy Harmon Jenkins
Author: David Kamen
Author: Jayne Cohen
Author: Edna Lewis
Author: Jean Touitou
Author: Bobby Flay
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Author: Sheila Lukins
Author: Jill Silverman Hough
Author: Anita Lo
Author: Nadine Helen Conly
Author: Mourad Lahlou
An easy Pork Dumplings recipe
Author: Melissa Hamilton
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Author: Christina Chaey
Author: Joan Nathan
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
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
Author: Deborah Madison