Author: Lesley Porcelli
Author: Lydia Ravello
Author: Ming Tsai
Author: Gina Marie Miraglia Eriquez
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Clifford A. Wright
Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.
Author: TerryWilson
Author: Melissa Roberts-Matar
Author: Alison Roman
Author: Roberto Santibañez
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and...
Author: Maya Kaimal
Author: Melissa Roberts
Author: Margaret Jane Ross
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable...
Author: Rhoda Boone
Author: April Bloomfield
Author: Elizabeth Green
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to...
Author: Vivian Howard
Author: Kate Higgins
Author: Dorie Greenspan
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast...
Author: Sarah Copeland
Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.
Author: brenda
Author: Rick Rodgers
Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you'll use them for everything from French onion soup to onion...
Author: Claire Saffitz
The tortillas and filling are layered (instead of rolled) to reduce prep time.