Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Fred Thompson
Spicy Cucumber-Avocado Soup
Author: Alexis Touchet
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
Author: Amelia Saltsman
Author: Tracey Medeiros
With its buttery, crumbly crust and creamy filling, this fruit tart is a showstopper thanks to colorful fresh summer fruit.
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: Charlotte Fekete
Author: Jacques Pépin
Author: Pat Neely
Author: Bobby Flay
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Active time: 20 min Start to finish: 20 min
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Author: SuzieQue
Author: Stephan Pyles
Author: Dave Kovner
Author: Brini Maxwell
Author: Brandi Neuwirth
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton