Author: Carol Rock
Author: Ina Garten
Author: Jill Silverman Hough
Author: Alfred Portale
Author: Melissa Roberts
After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other...
Author: Marcus Samuelsson
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Gina Marie Miraglia Eriquez
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Michael Chiarello
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Ann Gillespie
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Pam Anderson
Author: Andrea Bemis
Author: Melissa Roberts
Author: Molly Stevens
Author: Molly Stevens
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone