Author: Tina Miller
Author: Andrea Reusing
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn't a bad thing at all.
Author: Chris Morocco
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Jayne Cohen
Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat...
Author: Jeremy Fox
Author: Molly Stevens
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent...
Author: Kat Boytsova
Author: Erika Lenkert
These quick cucumber pickles are built from a flavorful solution of turmeric, mustard seeds, and garlic.
Author: Stephan Pyles
Author: Selma Brown Morrow
Author: Joanne Chang
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these...
Author: Claire Saffitz
Sweet heat for your burgers, hot dogs, or anything else you would normally put some sauteed or grilled onions on.
Author: Doug Matthews
Author: Susan Feniger
Author: Gerald Hirigoyen
Large onions cut in half and infused with taste. A simple complement to your meal, or a tasty light lunch. Tip: try cutting off a portion of the rounded...
Author: CHRISTYJ
Author: Jeanne Thiel Kelley
Author: Andrea Albin
Author: Jeff Mall