Author: Chris Hastings
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
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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
Author: Steven Raichlen
Author: Jerome Navarre
Author: Gordon Hamersley
Author: Melissa McClure
Author: Kay Chun
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
Author: Sara Foster
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Author: Anissa Helou
Author: Jim Tarantino
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
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Author: Donna Hay
Author: Gordon Hamersley
Author: Suzanne Goin
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
Author: Suzanne Goin
Author: Mark Bittman
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Lynne Aronson
Author: Ruth Cousineau