Author: Cynthia Nims
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your...
Author: Victoria Granof
Author: Mario Batali
Author: Debra A. Broeker
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
Author: Zita Wilensky
Author: Victoria Granof
Author: Lidia Bastianich
Author: Bon Appétit Test Kitchen
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce,...
Author: Dalena Haskins Benavente
Author: Jill Silverman Hough
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Suzanne Tracht
Author: Lynne Rossetto Kasper
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Author: Melissa Roberts
Author: John H. Bialas
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars...
Author: Ana Sortun
Author: Mary Frances Heck
Author: Rachel Shakerchi
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran