Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Author: Mindy Hermann, RDN
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Author: Linda Shiue, MD
Author: Myra Goodman
Author: Chris Schlesinger
Author: Kathleen Curtin
Author: Virginia Burke
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Author: Sue Zemanick
Author: Susan Herrmann Loomis
Author: Bill Granger
Author: Cindy Mushet
Author: Molly Stevens
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Author: Rob Rainford
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
Author: Ming Tsai
This recipe originally accompanied Fruit Salad with Poppy Seed Dressing
Author: Ruth A. Matson
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell