Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner....
Author: Katherine Sacks
Author: Myra Goodman
Author: Matthew Moran
Author: Jack Bishop
Decidedly southwestern flavors and colors punctuate this creamy, easy-to-make rice dish. (Adapted from Lorna Sass' Complete Vegetarian Kitchen.)
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble...
Author: Cal Peternell
Author: James Beard
This easy (yet impressive) summer recipe is packed with Latin flavor. Make the sauce ahead of time and you can serve your guests in 15 minutes!
Author: James Beard
Ina Garten's roast turkey is simple, fragrant, and utterly delicious.
Author: Molly Stevens
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
Author: Sara Foster
Author: Mimi Thorrison
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Diane Kochilas
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Art Smith
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the...
Author: Andy Baraghani
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
Author: May S. Bsisu
Author: James Beard
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Author: Eric Ripert
Author: Sara Foster
Author: Soa Davies