Author: Ruth A. Matson
Author: Melia Marden
Author: Maggie Ruggiero
Author: Sheila Lukins
Author: Oliver Strand
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Dawn Perry
Author: Teresa Parker
Author: Jessica Strand
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
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: 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.
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
Author: Seamus Mullen
Author: Renee Werbin
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: J. M. Hirsch
Author: Rebecca Katz
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
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
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: Ted Allen
Author: Francis Mallmann
Author: Sue Li
Author: Michael Psilakis
Author: Paul Grimes
Author: Jean Touitou