Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Ian Knauer
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
A quick and easy Old-Fashioned Meat Loaf recipe.
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Melissa Clark
Author: Dawn Perry
Author: James Beard
Author: Sara Foster
Author: James Beard
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one...
Author: Lukas Volger
Author: Anissa Helou
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Julia Child
Author: Andrej A. Fritz
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
Author: Sophia Loren
Author: Jerry Traunfeld
Author: James Beard
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Author: Alison Roman
Author: Silvano Marchetto
Author: Donna Hay
Author: Maggie Ruggiero