Author: Marilyn Tausend
Author: Dan Barber
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
Author: Francis Mallmann
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Jean Touitou
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Dawn Perry
Author: Ian Knauer
Author: Suzanne Goin
Author: Susan Feniger
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Author: Sue Li
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Farid Zadi
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
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
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: Melia Marden
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the...
Author: Amelia Freer
Author: B. Smith
Author: Frank Stitt
An easy Sauteed Broccoli Rabe recipe
Author: Gina Marie Miraglia Eriquez
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable...
Author: Monique of AmbitiousKitchen.com
Author: Paul Grimes
Author: Lynn Hagee
Author: B. Smith
Author: Dawn Perry
Author: Rebecca Katz
Author: Teresa Parker
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco