An easy Mexican Rice recipe
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Author: Rhoda Boone
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...
Author: Lukas Volger
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in...
Author: Anna Stockwell
Author: Ruth Cousineau
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Chad S. Luethje
Author: Jean Anderson
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Author: James Tanner
An easy Beef Bourguignon recipe
Author: Reed Hearon
Author: Baita Daiwei Ting
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
Author: Virginia Burke
Author: Jeanne Thiel Kelley
Author: Kristine Subido
Author: Tori Ritchie
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Author: Lillian Chou
Author: Edith Guerino
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Pat Neely
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Author: Adam Rapoport
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Author: Christina Chaey