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: Damon Lee Fowler
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
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Melissa Roberts
Author: Rick Tramonto
Author: Alexis Touchet
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Author: Cheryl Alters Jamison
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Ian Knauer
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
Author: Lisa Zwirn
Author: Bobby Flay
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: Susan Herrmann Loomis
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Author: Virginia Burke
Author: Norman Van Aken
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
Author: Sheila Jacobs
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: David Ruggerio
Author: Beatriz Llamas
Author: Beth Elon