This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Ruth Cousineau
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Lillian Chou
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Author: Ian Knauer
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Irma S. Rombauer
Author: Eben Freeman
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp...
Author: Molly Baz
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness...
Author: Anna Stockwell
Author: Susan Glickman
Author: Joan Nathan
Author: Gina Marie Miraglia Eriquez
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this...
Author: Claire Saffitz
Author: Leah Chase
Author: Sarah Dickerman
Author: Amelia Saltsman
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties...
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Dorothy Lee
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Ila Walrath
Author: Lillian Chou
Author: Massimo Ormani
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of...
Author: Cal Peternell
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then...
Author: Grace Young
Author: Anita Hacker
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
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.
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.