Author: Melia Marden
Author: Sheila Lukins
Author: Maggie Ruggiero
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Dawn Perry
Author: Ruth A. Matson
Author: Oliver Strand
Author: Teresa Parker
Author: Jessica Strand
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody...
Author: Kevin West
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Susan Feniger
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Seamus Mullen
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all...
Author: Nancy Harmon Jenkins
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Renee Werbin
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting...
Author: Eleanor Topp
Author: Rebecca Katz
Author: J. M. Hirsch
Author: Ted Allen
You'll never miss the beans with this paleo version of the Tex-Mex stew, packed with grass-fed ground beef and pork sausage.
Author: Jennifer Robins
Author: Francis Mallmann
Author: Paul Grimes
Author: Sue Li
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Author: Gina Marie Miraglia Eriquez
Author: Michael Psilakis
Author: Jean Touitou
Author: Rawia Bishara