Author: Nigella Lawson
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Author: Mai Pham
Author: Tom Valenti
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Gina Marie Miraglia Eriquez
Author: Elizabeth Karmel
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Author: Jayne Cohen
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
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
Author: Damon Lee Fowler
Author: Faith Willinger
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: David Kamen
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Diane Sandoval
Author: Lauren Purcell
Author: Suzanne Goin
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Author: Mark Bittman
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
Author: Victoria Granof
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Author: Maria Helm Sinskey
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Author: Andy Baraghani