This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
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 makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Author: Lillian Chou
Author: Michael Tong
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Author: Suzanne Goin
Author: James Oseland
Author: Nicholas Puniello
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Author: Virginia Burke
Author: Eric Larson
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh...
Author: Nicole Ponseca
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
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
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
Author: Cynthia Paige Ward
Author: Beth Elon
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
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
Author: Orlando Murrin
Author: Bruce Aidells
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red...
Author: Anna Stockwell
Author: Elizabeth Karmel
Author: Michael Lomonaco
Author: Lucia Luhan
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Author: Andy Baraghani
Author: Margaret Jane Ross
Author: Scott Snyder
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles...
Author: Madhur Jaffrey
Author: Lillian Chou