Author: Alfred Portale
Author: Ian Knauer
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze...
Author: Anna Stockwell
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors...
Author: Paul Grimes
Author: Pat Neely
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your...
Author: Anna Stockwell
Author: Marla Share
Author: Lois Pascal
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the...
Author: Cortney Burns
Author: Jeanne Kelley
Author: Molly Stevens
Author: Susan Herrmann Loomis
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Crescent Dragonwagon
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and...
Author: Claire Saffitz
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody...
Author: Kevin West