Author: Ruth Cousineau
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
Author: Lindsay McDougal
Author: Francine Segan
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
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Francis Mallmann
Author: Susan Herrmann Loomis
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling,...
Author: Brad Leone
Author: Katy Sparks
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has...
Author: Alexandra Shytsman
Author: Alison Roman
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of...
Author: Lillian Chou
Author: Sophia Loren
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
Author: Paula Wolfert
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Author: Janine Whiteson
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious...
Author: Andrew Friedman
Author: Julia Child
Author: Silvano Marchetto
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
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for...
Author: Fergus Henderson