Author: Melissa Roberts
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone
Author: Ian Knauer
Author: Norman Van Aken
Author: Patricia Wiley
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and...
Author: Claire Saffitz
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: Lora Zarubin
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
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.
Author: Andy Baraghani
Author: Nika Standen Hazelton
Author: Maggie Ruggiero
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.
Author: Chris Morocco
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Frank Stitt
Author: Melissa Roberts
Author: Joanne Weir