Author: Engin Akin
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Author: Anna Stockwell
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Bill Granger
Author: Faith Durand
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Joe Gannon
Author: Suzanne Goin
Author: Shelley Wiseman
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff...
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Molly Stevens
Author: Ian Knauer
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Author: Andrew Schloss
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or...
Author: David Tamarkin
Author: Rozanne Gold
Author: Kemp Minifie
Author: Michael Taus
Author: Serena Bass
Author: Joe Bonaparte
Author: Sheryl Hurd-House