No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of...
Author: Lillian Chou
Author: Ian Knauer
Author: James Beard
Author: Douglas Rodriguez
Author: Jody Adams
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the...
Author: Anya Hoffman
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Suzanne Goin
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the...
Author: Mindy Fox
Author: Tori Ritchie
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Author: Gina Marie Miraglia Eriquez
Author: Einat Admony
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Dodie Thompson
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has...
Author: Alexandra Shytsman
Author: Edi Meadows Morrissette
Author: Selma Brown Morrow
Author: Melissa Roberts
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of...
Author: Chris Morocco
Author: Lauryn Tyrell
Author: Bruce Aidells
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
Author: Shelley Wiseman
Author: Maria Helm Sinskey
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Author: Alexis Touchet
Author: Sara Foster
Author: Tanya Emerick
Author: Barbara Kafka
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Author: Peter Hoffman