Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Author: Rozanne Gold
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Author: Sherri Guggenheim
Author: Paula Wolfert
Author: Govind Armstrong
Author: Ann Gillespie
Author: Kara Zuaro
Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.
Author: Lillian Chou
Author: Maguy Le Coze
Author: Lidia Matticchio Bastianich
Author: Lorna Sass
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Keith Griffin
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
Author: Molly Stevens
Author: Sheila Lukins