Author: Cynthia Paige Ward
Author: Joy Smith
Author: Marie Devito Crowley
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring...
Author: Rhoda Boone
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Author: Lourdes Castro
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
Author: Barbara Kafka
Author: Diane Rossen Worthington
Author: David Burke
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Massimo Ormani
If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and...
Author: Lukas Volger
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Melissa Roberts
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from...
Author: Anna Stockwell
Author: Lorna Sass
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll...
Author: Paul Grimes
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese...
Author: Katherine Sacks
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and...
Author: David Tamarkin
Author: Georgia Downard
Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty...
Author: John Martin Taylor