Author: Bruce Aidells
Author: Sheila Lukins
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Author: Alfred Portale
Author: Bob Sloan
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Lillian Chou
Author: Paula Wolfert
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and...
Author: Claire Saffitz
Author: Norman Van Aken
Author: Sheila Lukins
Author: James Beard
Author: Kristine Subido
Author: Einat Admony
Author: Barbara Kafka
Author: Richard Sandoval
For this soup recipe, whack the garlic cloves with the side of a chef's knife; the papery skins will loosen from the cloves and you can slip them right off.
Author: Ludo Lefebvre
Author: Terry Conlan
Author: Christine Keff
Author: Jody Adams
Author: Ryan Hardy
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Wendy Giman
Author: Ruth Cousineau