Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the...
Author: Claire Saffitz
Author: Sheila Lukins
Author: Tim Cole
Author: Tim Cole
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in...
Author: Joe Sevier
This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations...
Author: Paula Wolfert
Author: Andrea Albin
Author: Jesus Gonzalez
Author: Suzanne Tracht
Author: Teresa Long
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban...
Author: Bren Herrera
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before...
Author: Mina Stone
Author: Jeanne Thiel Kelley
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking...
Author: Carla Lalli Music
Author: Connie Barbara Schaeffer
Author: Herbert Norton
Author: Susan Feniger
This quick peanut sauce has a good amount of heat-perfect with herbaceous spring rolls.
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into...
Author: Kat Boytsova
Author: Roberta Lee, M.D.
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in...
Author: Nadege Fleurimond
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan...
Author: Anna Stockwell
Author: John Rivera Sedlar
One simple master dinner roll recipe proves endlessly changeable-feel free to think of the five variations (Shallot-Cheddar, Olive-Thyme, Garlic-Dill,...
Author: Sam Worley
Author: Karen Busen
Author: Sandi Nelson