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Cuban Style Roast Suckling Pig

Author: Douglas Rodriguez

One Skillet Orzo With Tomatoes and Eggs

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.

Author: Sarah Jampel

Peppery, Creamy Greens With Eggs

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

North African Chicken and Spinach Stew

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

Sautéed Chicory

Author: Gina Marie Miraglia Eriquez

Broccoli Garlic Quiche

Author: Melissa Roberts

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

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

Turkey Enchiladas

Author: Jason Vincent

Garlic Lime Chicken Breasts

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

Garlicky Black Pepper Shrimp and Black Eyed Peas

This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.

Author: Paul Grimes

Garlic Broth

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

Caesar Salad Roast Chicken

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

Baked Feta and Greens with Lemony Yogurt

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

Big Batch Instant Pot White Beans

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

Chile Lime Sauce

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Author: Kathy Brennan

Roasted Garlic Herb Sauce

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

Red Beans and Rice

Author: Douglas Rodriguez

Tom Valenti's Lamb Shanks

Author: Tom Valenti

Whole Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.

Twice Baked Garlic Soufflés

Author: Orlando Murrin

Spicy Dill Dip

Author: Kay Schlozman

Prawns Peri Peri

Author: Lannice Snyman

Sauteed Chayote with Garlic and Herbs

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

Grilled Coconut Shrimp With Shishito Peppers

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

Duck Confit

Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...

Author: Tom Colicchio

Chickpea Purée

Author: Suzanne Goin

Traditional Napa Cabbage Kimchi

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