On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: Douglas Rodriguez
Author: Rick Rodgers
Author: Andrea Reusing
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
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Author: Jazz Smollett-Warwell
Author: Jason Vincent
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
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: Don Shingler, Jr.
An easy Garlic Lime Chicken Breasts recipe. This recipe can be prepared in 45 minutes or less but may require additional sitting time.
Author: Bella Jarrett
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn't require recipe planning should be part of your medicine cabinet.
Author: Chris Morocco
Author: Ming Tsai
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
Author: Tom Valenti
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Author: Mary O'Callaghan
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into...
Author: Anna Stockwell
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
Author: David Kamen
Author: Douglas Rodriguez
Author: Orlando Murrin
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
Author: Suzanne Goin
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Kay Schlozman
Author: Lannice Snyman
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee