Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.
Author: Donna Hay
Author: Rick Tramonto
Author: Robert del Grande
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds,...
Author: Chris Morocco
Author: Ric Andersen
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Steven Raichlen
Author: Frank Stitt
Author: Norma Shirley
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but...
Author: Paul Grimes
Author: Molly Wizenberg
Author: Sara Jenkins
Author: Zak Pelaccio
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Susanna Hoffman
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic...
Author: Brigid Washington
For this soup recipe, whack the garlic cloves with the side of a chef's knife; the papery skins will loosen from the cloves and you can slip them right...
Author: Ludo Lefebvre
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz
Author: Mario Batali
Author: Anna Thomas
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
Author: Sheila Lukins
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
Author: Melissa Roberts
Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple...
Author: Claire Saffitz
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Katie Brown
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens...
Author: Claire Saffitz
Easy weeknight pasta with tomatoes and feta cheese.
Author: Michael Tong