Author: Eric Ripert
The inspiration for test kitchen director Ruth Cousineaus velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The...
Author: Ruth Cousineau
Author: Sheila Lukins
Author: Melissa Roberts
Author: Melissa Roberts
Author: Lorraine Stevenski
Author: Ian Knauer
Author: Ruth Cousineau
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Francine Segan
Author: Juana Vázquez-Gómez
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Lora Zarubin
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Melissa Roberts
Author: Julia Child
Author: Scott Peacock
Author: Melissa Roberts
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Christine Hanna
Author: Rick Stein
Author: Steven Raichlen
Author: Katy Sparks
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: Veronica Chambers
Author: Kay Chun
Author: Ron R. Sabado
Author: Suzanne Goin
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi