Author: Daniel Patterson
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin...
Author: Adam Rapoport
Author: Rick Rodgers
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something...
Author: Frank Stitt
Author: Gordon Hamersley
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm...
Author: Rhoda Boone
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread:...
Author: Chris Morocco
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
Author: Davina Besford
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Author: Suzanne Goin
Author: Wuanda Walls
Author: Carolyn Clark
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of...
Author: Lillian Chou
Author: Joyce LaFray
Author: Jeff Carciello
Author: Maggie Ruggiero
Author: Mary Sue Milliken
Author: Sophia Loren