Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...
Author: Molly Baz
Author: Elizabeth Horton de Meza
Mixed Green Salad with Tarragon Vinaigrette
Author: Adam Perry Lang
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian...
Author: Anna Stockwell
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed...
Author: Christina Chaey
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them,...
Author: Chris Morocco
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Author: Frank Randazzo
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
Author: Julia Child
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
Author: Kristin Donnelly
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks...
Author: Mary Kate Tate
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect...
Author: Patricia Wells
Author: Gina Marie Miraglia Eriquez
Author: Hilary Shevlin Karmilowicz
Author: Daisy Martinez
Author: Copeland Marks
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's...
Author: Anna Stockwell
Author: Molly Stevens
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made...
Author: Nava Atlas
Author: Maggie Ruggiero
Author: Kate Higgins
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the...
Author: Molly Baz
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
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 is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
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
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using...
Author: Shelley Wiseman