Author: Ian Knauer
Author: Zita Wilensky
Author: Lorraine Stevenski
Author: Alfia Muzio
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess....
Author: Kendra Vaculin
Author: Bonnie Sanders Polin, Ph.D,
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Ruth Cousineau
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Seamus Mullen
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Melissa Roberts
Author: Wolfgang Puck
Author: Jeanne Thiel Kelley
Author: Rick Tramonto
Author: Michael Ruhlman
Author: Lora Zarubin
Author: Kay Chun
Author: Brenda Langton
Author: Michael Sheerin
Author: Dione Lucas
Author: Alison Roman
Author: Suzanne Husseini
Author: Joanne Weir
Author: Mark Bittman
Author: Paula Wolfert
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
Author: Alain Ducasse