Author: Amelia Saltsman
Author: Dorie Greenspan
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Author: Rick Tramonto
Author: George Kelso
Author: Kate Fogarty
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
Author: Pat Neely
Author: Ian Knauer
Author: Donna Hay
Author: Rumpus
Author: Ina Garten
Author: Ellen Slaby
Author: Melia Marden
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Kerri Conan
Author: Janet Fletcher
Author: Charlie Trotter
Author: Nicholas Puniello
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Angelo Pellegrini