Author: Donald Link
Author: Alexis Touchet
Author: Diane Morgan
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You...
Author: Anna Stockwell
This is my tangy updo to the sinfully sweet strawberry shortcake.
Author: Jerrelle Guy
Author: Gil Marks
Author: Molly Wizenberg
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: The Epicurious Test Kitchen
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Ian Knauer
Author: Grace Young
Author: Georgia Downard
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
Author: Joyce Goldstein
Author: Molly Stevens
Author: Jessica Strand
Author: Claire Saffitz
Author: Tom Valenti
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Julie Sahni
An easy Pork Dumplings recipe
Author: Bon Appétit Test Kitchen
Author: Anne Stiles Quatrano
Author: Roger Berkowitz
Author: Frances Largeman-Roth
Author: Kathryn Matthews
Author: Gabrielle Hamilton
Author: Lillian Chou
Author: Gil Marks
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig