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Sweet and Tangy Collard Greens

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

Drunken Beans

Author: Reed Hearon

Pan Roasted Asparagus with Thyme

Author: Molly Stevens

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

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

Oil and Vinegar Potato Salad

Author: Maria Helm Sinskey

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Author: Ursula Ferrigno

Zucchini and Snow Pea Salad

Author: Melissa Roberts

Rice Pilaf with Pine Nuts

Author: Amy Finley

Braised Lentils with Spinach

Author: Lidia Bastianich

Shaved Summer Squash Salad

Author: Jenna Clemens

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

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

Red Beans and Rice

Author: Douglas Rodriguez

Hungarian Cucumber Salad

Author: Joan Nathan