Author: Alain Rondelli
Author: Bobby Flay
Author: Lillian Chou
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this...
Author: Claire Saffitz
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Lora Zarubin
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: Susan Spungen
Author: Maricel Presilla
A guide for how to make quick pickled vegetables, including recipes for pickled radish, carrots, cucumber, spicy cauliflower, and onion!
Author: Minimalist Baker
Author: Bobby Flay
Author: Keith McNally
A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on,...
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Alexis Touchet
Author: Molly Stevens
Author: Melissa Roberts
Author: Anita Hacker
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs...
Author: Swasthi
Author: Suzanne Goin
Author: Ruth Cousineau
Author: Shelley Wiseman
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Robb Walsh
Author: Helaine Ohayon
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: François Kwaku-Dongo