A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Author: Jean Georges Vongerichten
Author: Molly Stevens
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
Author: Charles Phan
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches...
Author: Bon Appétit Test Kitchen
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots...
Author: Candice Kumai
Author: Karen Busen
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as...
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can...
Author: Claire Saffitz
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Christine Hanna
Author: Lillian Chou
Author: Francis Mallmann
Author: Judith Choate
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Author: Catherine McCord
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: Melissa Roberts