Author: Floyd Cardoz
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Dawn Perry
Author: Lidia Bastianich
Author: Bruce Aidells
Author: Gina Marie Miraglia Eriquez
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
Author: W. Hodding Carter
Author: Ruth Cousineau
Author: Anastasia St. Amand
An easy Sauteed Green Beans recipe.
Author: Anya von Bremzen
Author: Lora Brody
Author: Diane Morgan
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Green Beans with Hazelnuts and Lemon Zest -an easy, delicious, vegan, gluten-free side dish that can be made in 15 minutes flat!
Author: Sylvia Fountaine
Author: Nathalie Dupree
Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps & sandwiches....
Author: Swasthi
Author: Jenny Rosenstrach
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi