Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
Author: Lillian Chou
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues...
Author: Anna Stockwell
Serve this raspberry sauce with Red Currant and Lemon Tartlets.
Author: Martha Stewart
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions,...
Author: Kat Boytsova
Make use of an abundance of fresh, seasonal raspberries with this jam recipe. Pro tip: liquid pectin can be substituted for the powdered pectin with no...
Author: Martha Stewart
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Author: Martha Stewart
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender,...
Author: Anna Stockwell
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a...
Author: Lillian Chou
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them...
Author: Anna Stockwell
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
Author: Kat Boytsova
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new...
Author: Anna Stockwell
Author: Paul Grimes
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries...
Author: Lillian Chou
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled...
Author: Anna Stockwell
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright...
Author: Anna Stockwell
Anyone torn between their salt-loving and sweet-craving sides will love these blue-cheese pastry puffs that are dipped in caramel and sprinkled with coarse...
Author: Martha Stewart
These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be...
Author: Cheyanne Holzworth
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard...
Author: Curtis Stone
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and...
Author: Martha Stewart
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon,...
Author: Olia Hercules
Roast this flavorful pulled pork in your oven, and be rewarded with delicious barbecue sandwiches!
Author: Paula Deen
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation...
Author: Anna Stockwell
Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then...
Author: Martha Stewart
Make this pork loin roast for guests or an easy weeknight dinner. Onions, apples & sage make this main dish really stand out. Don't forget the cooking...
Author: Paula Deen
This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry,"...
Author: Martha Stewart
Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you...
Author: Martha Stewart
Enhance the flavor of your chili with chocolate. Make this recipe for dinner tonight. Ground beef combined with cocoa powder, jalapenos and more. You're...
Author: Paula Deen
For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and...
Author: Riley Wofford
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you...
Author: Andy Baraghani
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled...
Author: Cal Peternell
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic...
Author: Lillian Chou
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so...
Author: Amiel Stanek
The easiest way to extend tomato season! Simply blanch, peel, crush, and freeze.
Author: Martha Stewart