Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling,...
Author: Brad Leone
Author: Mark Bittman
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: Bon Appétit Test Kitchen
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
Author: Silvano Marchetto
Author: Sophia Loren
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Author: Lindsay McDougal
Author: Francine Segan
Author: Francis Mallmann
Author: Katy Sparks
Author: Bruce Aidells
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has...
Author: Alexandra Shytsman
Author: Susan Herrmann Loomis
Author: Jean Georges Vongerichten
Author: Scott Peacock
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of...
Author: Lillian Chou
Author: Christine Hanna
Author: Paula Wolfert
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting...
Author: Kelly Mariani
Author: Alison Roman
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors...
Author: Lukas Volger