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Creamy Shrimp Grits with Prosciutto

Author: Chris Hastings

Green Goddess Tuna Salad Sandwich

Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.

Author: Andy Baraghani

Zucchini Lentil Fritters With Lemony Yogurt

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...

Author: Sohla El-Waylly

Sauce Ravigote

Author: Jerome Navarre

Italian Salsa Verde

Author: Steven Raichlen

Clam Toasts with Pancetta

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Moroccan Chicken Brochettes

Author: Anissa Helou

Sun Dried Tomato Marinade

Author: Jim Tarantino

Crushed Potatoes with Oyster Bar Butter

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Author: Nick Nutting

Pork Chops with Celery and Almond Salad

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

Author: Adam Rapoport

Fresh Herb Dumplings

Author: Melissa McClure

Fennel and Parsley Salad

Author: Donna Hay

Chicken Paillards with Schmaltz Bread Salad

Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered...

Author: Anna Stockwell

Steamed Winter Veggie Bowls

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter...

Author: Anna Stockwell

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

The Minimalist's Corn Chowder

Author: Mark Bittman

Tahini Sauce

This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.

Charmoula

Author: Suzanne Goin