Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
Author: Sara Kate Gillingham-Ryan
Author: Lidia Matticchio Bastianich
Author: Joanie Moscoe
Author: Cecilia Hae-Jin Lee
Author: Peggy Knickerbocker
Author: Tori Ritchie
Author: Teresa Long
Author: Carolynn Angle
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
Author: Ted Reader
Author: Rozanne Gold
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Author: Elise Bauer
Author: Ellen
Author: Melissa Roberts
Author: Kemp Minifie
An easy New Mexican Pork and Green Chili Stew recipe
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Author: Maggie Ruggiero
Author: David Burke
Author: Kevin Fisher
Author: Tom Douglas
Author: Mark Restey
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
Author: Melissa Hamilton
Author: Mary Nearn
Author: Marjorie Altman
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Linda Archer