Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...
Author: Todd Richards
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
Author: Melissa Clark
Author: Jean Georges Vongerichten
Author: Jean Anderson
Author: Alison Roman
Author: Mike Mills
Author: Melissa Roberts
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.
Author: Sara Foster
Author: Dorie Greenspan
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
Author: Scott Peacock
Author: Melissa Roberts
Author: Gertrude Burnom
Author: Victor Hirtzler
Author: Jamie Purviance
Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American...
Author: Roberto Santibañez
Author: Jill Silverman Hough
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Author: Andy Baraghani