Author: Kemp Minifie
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
Author: Jenna Clemens
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Author: Catherine McCord
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Fergus Henderson
Author: Suzanne Goin
Author: Joanne Weir
Author: Rawia Bishara
Author: Shelley Wiseman
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Gina Marie Miraglia Eriquez
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Virginia Burke
Author: Jill Silverman Hough
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Kristine Kidd
Author: Ted Allen
Author: Melia Marden
Author: Terrie Achacoso