This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Itamar Srulovich
Author: Alison Roman
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Author: Sheila Lukins
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Author: Von Diaz
Author: Rozanne Gold
Author: Mary Frances Heck
Author: Diane Rossen Worthington
Author: Alison Roman
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
A classic Chicken Piccata recipe
Author: Brian Hill
Author: Joan Nathan
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
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly