Author: Jeanne Thiel Kelley
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns...
Author: Christian Reynoso
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and...
Author: Joe Thottungal
Author: Mai Pham
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated...
Author: Najmieh Batmanglij
One simple master dinner roll recipe proves endlessly changeable-feel free to think of the five variations (Shallot-Cheddar, Olive-Thyme, Garlic-Dill,...
Author: Sam Worley
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly...
Author: Samin Nosrat
Author: Sherri Guggenheim
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Meriel MacDonald
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Author: Melissa Clark
Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.
Author: Daniel Boulud
Author: Meredith Deeds
Author: Andrea Albin
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Jean Georges Vongerichten
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty...
Author: Kendra Vaculin