Author: Susan Herrmann Loomis
Author: Alexis Touchet
Author: Bobby Flay
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups,...
Author: Anna Stockwell
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
Author: Lisa Zwirn
Author: Michael Schlow
Author: Sergio Remolina
Author: Melissa Clark
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
Author: Elizabeth Karmel
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Author: Rhoda Boone
Author: Joy Ackerman
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Author: Nicole Ponseca
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.
Author: Kris Yenbamroong
Author: James Oseland
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Sheila Lukins
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped...
Author: Olia Hercules