Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Pam Anderson
Author: Victor Hirtzler
Author: Barton Seaver
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Melissa Roberts
Author: David Burke
Author: Peter Hoffman
This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.
Author: nigel slater
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
Author: Molly Stevens
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Dorie Greenspan
Author: Jerry Traunfeld
Author: Jamie Purviance
Author: Donald Link
Author: Peter Gordon
Author: Jill Silverman Hough
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Author: Jill Silverman Hough
Making this homemade mayo recipe is worth the effort. It has a silky, smooth, creamy texture you'll never find in store-bought varieties.