Author: Ian Knauer
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Author: Jeanne Thiel Kelley
Author: James Beard
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: Lillian Chou
Author: Alice Waters
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
Author: Mina Stone
Author: Mimi Thorrison
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Author: Antoni Porowski
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come...
Author: Dennis Prescott
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: Deborah Madison
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes...
Author: Elise Bauer
A classic Chicken Piccata recipe
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
Author: Pam Anderson
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi