Author: Deborah Madison
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Author: Kay Chun
Author: Charlie Jones
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady...
Author: Andrew Schloss
Author: Debra A. Broeker
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to...
Author: Cal Peternell
Author: Melissa Roberts
Author: Aglaia Kremezi
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
Author: Matthew Mead
Author: Lynn Hagee
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: Marge Perry
Author: Tori Ritchie
Author: Cindy Pawlcyn
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
Author: Guy Savoy
Author: Sheila Lukins
Author: Miriam Chandler
Author: Frank Stitt
Author: Mary Sue Milliken
Author: Randi Landriz
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Author: Giada De Laurentiis
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell