Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Andrej A. Fritz
Author: Francis Mallmann
Author: Annie Somerville
Author: Barbara Poses Kafka
Author: Mark Bittman
Author: Bruce Aidells
Author: James Beard
Author: Lauren Purcell
Author: Paula Wolfert
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted...
Author: Anna Stockwell
Author: Alison Roman
Author: Louisa Thomas Hargrave
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: Donna Hay
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Bruce Aidells
Author: Melissa Roberts
Author: Dawn Perry
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Author: Silvano Marchetto
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Thomas R. Fox
Author: Ruth Cousineau
Author: Maria Helm Sinskey