Author: Melissa Roberts
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
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
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Aglaia Kremezi
Author: Douglas Rodriguez
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Author: Claire Saffitz
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Karen DeMasco
Author: Rosemary M. Wyman
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
Author: Alison Roman
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: Liza Schoenfein
Author: Robert McGrath
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Author: Joel Fuhrman, M.D.
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Grace Young
Author: Joan Colton