The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Author: Shelley Wiseman
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
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Jessica Strand
Author: Stacey Nyman
Author: Molly Stevens
Author: Susan Spungen
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Alison Roman
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Author: Maggie Ruggiero
Author: Nadia Hassani
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Andrea Albin
Grilled Beef Tenderloin With Potato Foil Packs
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Author: Thomas Keller
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Author: Paula Zsiray
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.