Author: Ted Allen
Author: Guillermo Payet
Author: Melissa Roberts
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
Author: Tom Gilliland
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Author: Jean Thiel Kelley
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Author: Athena Calderone
Author: Beth H. Fishman
Author: Joy Ackerman
Author: Irene D. Andersen
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant...
Author: Mark Bittman
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Francis Mallmann
Author: Lauren Beal
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Roberto Santibañez
Author: James Beard