When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional...
Author: Greg Denton
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much...
Author: Andy Baraghani
Author: Paula Wolfert
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish....
Author: Olia Hercules
The little black dress of Italian-American cooking-get the recipe for the stuffed shells here.
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Scott Peacock
Author: Kristine Subido
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork...
Author: Claire Saffitz
Author: Rick Rodgers
Author: James Beard
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Author: Deb Perelman
Author: Andreas Viestad
Author: Jennifer Rubell
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: Lana Sills
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry,...
Author: Claire Saffitz
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on...
Author: Paul Grimes
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
Author: Sergio Remolina
This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.
Author: Claire Saffitz
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...
Author: Janice Tiefenbach
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith