Author: Engin Akin
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Author: Adam Rapoport
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
Author: Deborah Madison
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: John Pozza
Author: Susan Herrmann Loomis
Author: Katie Brown
Author: Dave Lieberman
Author: Suzanne Goin
Author: Rick Rogers
Make these quick and savory drop biscuits to serve alongside a big bowl of chili or as the base for an incredible breakfast sandwich.
Author: Davis Baking Powder
Author: Michael Psilakis
Author: Ginny Hamisch
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
Author: George Magoulus
An easy Mexican Rice recipe
Author: Melissa Roberts
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned...
Author: David Tamarkin
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Author: Maria Watson