Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work...
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached...
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along...
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could...
Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs...
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder,...
Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is...
This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then...
Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city's immigrant streets. He is a founder of Kogi BBQ, which used food...
Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they...
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a...
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and...
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection,...
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine...
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook...