Author: Nicholas Puniello
Author: Stratta
Author: Andrea Reusing
Author: Joan Nathan
This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.
Author: Paula Wolfert
Author: Wolfgang Puck
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
Author: Victoria Granof
Author: Michael Chiarello
Author: George D. Morrison
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will...
Author: Anna Stockwell
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
Author: Stephan Pyles
Author: Barbara Kafka
Author: Susan Springob
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Herbert Norton
Author: Maggie Ruggiero
Author: Kathryn Matthews
Author: Patrick Hoogerhyde
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
Author: Roberto Santibañez
Author: Zita Wilensky
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
1-Pot Stovetop 40 Clove Garlic Chicken! Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme.
Author: Elise Bauer
Author: Paul Grimes
Author: Alfred Portale
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya