Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
Author: Andy Baraghani
Author: Marilyn B. Leone
Author: Pat Neely
Author: George Kelso
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
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Ila Walrath
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Maria Speck
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Author: Lidia Matticchio Bastianich
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Julia Turshen
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Author: Todd English
Author: Kerri Conan
Author: Michael Psilakis
Author: Rick Tramonto
Author: Jesus Gonzalez
Author: Angelo Pellegrini
Author: Brenda Louch
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger