Author: Ming Tsai
Author: Massimo Ormani
Pearl onions are baked with butter, cream and crushed crackers.
Author: sal
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them...
Author: Anna Stockwell
If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Author: Chris Morocco
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Albert W. A. Schmid
Author: Melissa Clark
Author: Scott Peacock
Author: Gayle Gardner
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
Author: Brandi Neuwirth
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that...
Author: Chef John
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed...
Author: Sheldon Simeon
Author: Bobby Flay
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more...
Author: Miki Zivkovic
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird...
Author: Mindy Fox
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature...
Author: Anna Stockwell
What a great low-carb side dish! Tasty alone or as a replacement for rice under your favorite stir-fry or sauce. This also makes a great filling for tacos,...
Author: Julie Hubert
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Shelley Wiseman
Author: Daisy Martinez
Author: Ian Knauer
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham