Author: Oliver Strand
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Tina Miller
Author: Thomas Keller
This would also be delicious sprinkled over roast meat, poultry and seafood.
Author: Diana Kennedy
Author: Suzanne Goin
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Author: Dawn Perry
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy,...
Author: Anna Stockwell
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: Lauren Purcell
Author: Rozanne Gold
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Author: Rachel Beller
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
This crisp coleslaw side dish or salad is has no mayo, just apples, cabbage, kohlrabi, and a bright dressing made with rice vinegar and lime. Serve at a barbecue!
Author: Bryant Terry
Author: Sheila Lukins
Author: Rose Pascale
Author: Kemp Minifie
Author: Andrea Albin
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Author: Von Diaz
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
Author: Lillian Chou
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.
Author: Anissa Helou