There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry,...
Author: Claire Saffitz
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta...
Author: Nate Appleman
Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can...
Author: Molly Baz
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Author: Donna Hay
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall,...
Author: Rebecca Katz
Swiss chard, or other leafy green, sautéed with green olives, capers, green onions, and rosemary.
Author: Elise Bauer