On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan
Author: Priscila Satkoff
Author: Ursula Ferrigno
Author: Diane Rossen Worthington
Author: Diane Morgan
Author: Fuchsia Dunlop
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Daniel Boulud
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
Author: Lidia Bastianich
Author: Jeanne Thiel Kelley
Author: Mark Bliss
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: Bon Appétit Test Kitchen
Author: Yves Camdeborde
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Melissa Roberts
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Suzanne Goin