The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect side dish.
Author: Frank Thomas
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used...
Author: Anna Stockwell
Author: Christine Hanna
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
Author: Gaby Melian
Author: Coby Ming
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Author: Eric Werner
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
Author: Eleanor Topp
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.
Author: Nicole Ponseca
Author: Alexis Touchet
Remoulade is a great substitute for tartar sauce.
Author: Curtis Stone
We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that...
Author: Rhoda Boone
Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.
Author: Christian Reynoso
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
Author: Julia Child
Author: Lisa Ferro
Author: Ian Knauer
Author: Artie Bucco
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...
Author: Anna Stockwell
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Alain Rondelli
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Author: Anna Stockwell
Author: Michael Lomonaco
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
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan