You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
Author: Diane Rossen Worthington
Author: Shawn McClain
Author: Georgia Downard
Author: Kristine Subido
Author: Bryant Terry
Author: Harley Pasternak, M.Sc.
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...
Author: Janice Tiefenbach
Author: Andrea Albin
Author: Ian Knauer
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Todd English
Author: Laurent Gras
Author: Mark Bittman
Author: Melissa Roberts
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Author: Gourmet Test Kitchen
Author: Mark Franz
Author: Jimmy Shaw
Author: Melissa Roberts-Matar
Author: Julie Sahni
Author: Paul Grimes
Author: Barbara Poses Kafka
The soup can also be served warm.