Author: Amy Finley
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Author: Andy Baraghani
Author: Douglas Rodriguez
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings...
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...
Author: Anna Stockwell
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Erika Lenkert
Author: M. J. Adams
Author: Lesley Porcelli
Author: Lidia Bastianich
Author: Massimo Ormani
Author: Suzanne Goin
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Robin Donovan
Author: Lydia Ravello
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Jamie Shannon
Author: Beth Elon
Author: Gina Marie Miraglia Eriquez
Author: Christine Swanson
Author: Clifford A. Wright
Author: Lorna Sass
A quick and easy Green Onion-Jalapeño Cornbread recipe.
This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.
Author: Syd
Author: Chris Schlesinger