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Lion's Head Casserole (Shih Tzu Tou)

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...

Author: Lillian Chou

Larb Chicken Salad

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

Author: Kristine Kidd

Spinach, Beet and Walnut Salad

Author: Janet Fletcher

Spanakopita

Spinach and Feta Phyllo Triangles

Deviled Crab Salad Sandwiches

Author: Kimberly Kennedy

Creamy Green Gazpacho

Author: Joe Yonan

Fattoush

Author: Annisa Helou

Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Sweet and Tangy Collard Greens

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...

Author: Julia Sullivan

Frisée and Apple Salad with Dried Cherries and Walnuts

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Author: Bon Appétit Test Kitchen

Sautéed Chicory

Author: Gina Marie Miraglia Eriquez

Mom's Sweet and Sour Red Cabbage

Author: Frances Largeman-Roth

Chickpeas with Spinach

Author: Joyce Goldstein