This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge...
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for...
Author: Alison Roman
This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard,...
Author: Jeanne Thiel Kelley
Author: Gretchen Davis
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Author: Maria Watson
Quick, easy, and great for weeknights, this kale stir-fry gains flavor from cabbage, sweet onions, and chicken broth.
Author: bdmccarthy
Author: Lora Zarubin
Author: Leah Chase
Author: Ellen Wright
Author: Maria Helm Sinskey
Author: Roberto Santibañez
Author: Alfred Portale
Author: Eric Ripert
Author: Danielle Brackett
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
Author: Beverly Gannon
Author: Jeanne Thiel Kelley
Author: Carmen Scott
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Victoria Granof