Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: James Oseland
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
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: Bobby Flay
Author: Susan Herrmann Loomis
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Melissa Roberts
Author: Sheila Lukins
Author: Susan Herrmann Loomis
Author: Marlena Spieler
Author: Susan Friedland
Author: Ian Knauer
Author: Joan Nathan
Author: Pierre Gagnaire
Author: Chitra Joshi
Author: Ruth Cousineau
Author: Marcus Samuelsson
Author: Giada De Laurentiis
Author: Nick Malgieri
Author: Alexis Touchet
Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup...
Author: Monique Volz of AmbitiousKitchen.com
Author: Maggie Ruggiero
Author: Jessica B. Harris
Author: Oliver Strand