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...
Author: Nadege Fleurimond
Author: Michael Psilakis
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher...
Author: Claire Saffitz
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Joey Campanaro
Author: Donna Hay
Author: David Downie
Author: Ila Walrath
Author: Brenda Louch
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich...
Author: Julia Turshen
Author: Joy Smith
Author: Michael Thompson
Author: Sal Marino
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
A classic, easy Eggplant Rollatini recipe.
Author: Charlie Trotter
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
Author: Cynthia Thomas
Author: Kate Fogarty
Author: Catherine McCord
Author: Kerri Conan
Author: Ruth Cousineau
Author: Maria Speck
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi,...
Author: Kendra Vaculin