Author: Lucy Danziger
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty...
Author: Katherine Sacks
Author: Maricel Presilla
Author: James Oseland
Author: Alexis Touchet
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: James Tanner
Author: Bon Appétit Test Kitchen
Author: Andy Ricker
Author: Diane Rossen Worthington
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile....
Author: Anjali Pathak
Author: Rick Rogers
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
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: Mary O'Callaghan
Simple and flavorful, fried noodles seasoned with shoyu is one of those more-than-a-snack, not-quite-a-meal foods you find all over Hawai'i.
Author: Sheldon Simeon
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
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Author: Alison Roman
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but...
Author: Molly Baz
Author: James Beard
Author: Roberto Santibañez
Author: George D. Morrison
Author: Jeff Jake
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow