One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
An easy Seafood Stew recipe that can be prepared in 45 minutes or less.
Author: Virginia Burke
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Meryl Rothstein
This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating...
Author: Marge Perry
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Author: Todd Richards
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed...
Author: Jocelyn Jackson
Author: Joseph Bastianich
Author: Douglas Rodriguez
Author: Lynda Hotch Balslev
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Author: Brad Avooske