Author: Tori Ritchie
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: Bon Appétit Test Kitchen
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
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
Author: Jean Georges Vongerichten
Author: Lindsay McDougal
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
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: Silvano Marchetto
Author: Sophia Loren
Author: Bruce Aidells
Author: Katy Sparks
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: Scott Peacock
Author: Francine Segan
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Francis Mallmann
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: Susan Herrmann Loomis
Author: Christine Hanna
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
Author: Alison Roman