Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Michael Lomonaco
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your...
Author: Anna Stockwell
Author: Jason Vincent
Author: Scott Snyder
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's....
Author: Molly Baz
Author: Lauren Purcell
Author: Julia Della Croce
Author: Zita Wilensky
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover...
Author: Rhoda Boone
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz
Author: Lourdes Castro
Author: Kathryn Matthews
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: Brenda Louch
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Jean Thiel Kelley
Author: Ginny Leith Holland
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness...
Author: Anna Stockwell
Author: Lillian Chou
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with...
Author: Christian Reynoso