Author: B. Smith
Author: Tina Miller
Author: James Beard
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet...
Author: Anna Stockwell
Can be prepared in 45 minutes or less.
Author: Anita Sharp
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
Author: Sue Li
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
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: Susan Herrmann Loomis
Author: Melissa Roberts
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
Author: Julie Sahni
Author: Chitrita Banerji
Author: Ivy Manning
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Tasha de Serio
Author: Peter Hoffman
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
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: Mike Mills