Author: Jean Thiel Kelley
Author: Maura Chamberlain
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Author: Peggy Markel
Author: Diane Kochilas
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
An easy Red-Wine-Braised Oxtails recipe
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Amanda Hesser
Author: Maricel Presilla
Author: Melissa Clark
Author: Jonathan Waxman
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: David Kamen
Author: David Kamen
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
Author: Molly Stevens
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Elizabeth Karmel
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Author: Kemp Minifie
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Author: Jazz Smollett-Warwell
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
Author: Kemp Minifie