Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.
Ever since her catering days, Martha has been baking these light-as-air cheese straws. You can buy versions, but nothing rivals cheese straws fresh out of the oven. For a variation, try rolling the puff...
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture...
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and baked the same day or made-ahead and frozen for...
When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri,...
Do your French fries come out soggy, limp, and insipid? Try our test kitchen trick for frying them twice which is guaranteed to give you fries with a perfectly crispy, golden brown exterior, and a tender...
Sweet and salty come together in this classic Italian pairing of melon and prosciutto, which makes a crowd-pleasing first course at your next dinner party.
These Asian-inspired sandwiches crusted with sesame seeds look particularly dramatic when lined up side by side. Toasting the sesame seeds deepens their flavor, so do not omit this step.
Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.
A touch of olive oil, vinegar, and oregano makes these kebabs sing at dinnertime. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.
Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.
Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces...
Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.
This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.
In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the...