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: Molly Stevens
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: Gina Marie Miraglia Eriquez
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
Author: Giada De Laurentiis
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
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Seamus Mullen
Author: Ted Allen
Author: Sue Li
Author: Lourdes Castro
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Cindi Leive
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty...
Author: Michael Shrader
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Author: Giada De Laurentis
Author: Jeanne Thiel Kelley
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed...
Author: Diane Carlson
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado...
Author: Gabi Moskowitz
Author: Karin Korvin
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.
Author: Megan Gilmore
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
Author: Rawia Bishara
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Wuanda Walls
Author: Kate Fogarty
Author: Allison Arevalo
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey