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Nutty Brown Rice

Author: Andrea Albin

Everyday Yellow Dal

Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Author: Tara O'Brady

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez

Spicy Shrimp Salad

Author: Terrie Achacoso

Crab Linguine with Basil, Lemon & Chile

Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

Author: James Tanner

Green Salad with Radishes and Creamy Mustard Dressing

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Author: Cal Peternell, Chez Panisse Restaurant and Café

Pizza Margherita

The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...

Author: Melissa Roberts

Crawfish Etouffée

Author: Marcelle Bienvenu

Steak Diane

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.

Author: Paul Grimes

Hungarian Cucumber Salad

Author: Joan Nathan

Pork Pot Stickers

Author: Ming Tsai

Roast Chicken with Pan Gravy

In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them...

My Boudin

Author: Donald Link

Roasted Quail with Wild Mushrooms

Author: Anne Stiles Quatrano

Asparagus with Herbed Goat Cheese Sauce

Author: Susan Herrmann Loomis

Asparagus and Mushroom Tarts

Author: Betty Rosbottom

Best Ever BLT Wrap

Author: Hilary Shevlin Karmilowicz

Roast Provençal Chicken

Author: Mary Frances Heck

Potatoes with Cheese Sauce (Papas a la Huancaína)

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...

Author: Lillian Chou

Deviled Ham and Pecan Tea Sandwiches

Deviled Ham and Pecan Tea Sandwiches

Author: Paul Grimes