The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet...
Author: Jocelyn Delk Adams
Author: Gina Marie Miraglia Eriquez
Author: Lisa Ferro
Author: Adam Roberts
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga...
Author: Anna Stockwell
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across...
Author: Rhoda Boone
The Big Hurt's pulled pork sandwiches, smoked until tender and tossed in an easy barbecue sauce.
Author: Frank Thomas
Author: Irene Clark
Author: François Kwaku-Dongo
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also...
Author: Anna Stockwell
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Andrea Slonecker
Author: Betty Wason
Author: Michael Chiarello
This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold,...
Author: Anna Stockwell
Author: Anna Stockwell
This recipe originally accompanied Fruit Salad with Poppy Seed Dressing
Author: Ruth A. Matson
Author: Nigella Lawson
Author: Tom Valenti
Author: Steven Raichlen
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Maria Helm Sinskey
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off...
Author: Anna Stockwell
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener,...
Author: Mollie Katzen
Author: Joe Carroll