Author: Maria Helm Sinskey
Author: George D. Morrison
Author: Andrew Friedman
Author: Maria Helm Sinskey
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Author: Geoffrey Zakarian
Large onions cut in half and infused with taste. A simple complement to your meal, or a tasty light lunch. Tip: try cutting off a portion of the rounded bottom of the onions so that they will wobble less...
Author: CHRISTYJ
Author: Gina Marie Miraglia Eriquez
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
Author: Gretchen Davis
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Yummy yogurt sauce for corn on the cob.
Author: rphel685
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Can be prepared in 45 minutes or less.
Author: Tim Cole
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are...
Author: Lisa S
Author: Jeanne Thiel Kelley
Author: Catherine McCord
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Mai Pham
Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place-that would be your ingredients, sliced and measured out-before you start...
Author: Andy Baraghani
