Author: Peter Rasmussen
Author: Allen Susser
Author: Dr. Mao Shing Ni
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian...
Author: Alexis Touchet
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't...
Author: Anastasia St. Amand
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will...
Author: Chris Morocco
Author: Cat Cora
Can be prepared in 45 minutes or less.
Author: Elizabeth Shepard
Author: Lidia Matticchio Bastianich
Author: Tori Ritchie
Author: David Chang
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Sam Hazen
Author: Michael McLaughlin
Author: Giada De Laurentiis
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...