Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
Author: David Drake
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours...
Author: Daniel Humm
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness...
Author: Katherine Sacks
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Author: Diane Morgan
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
Author: James Tanner
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin,...
Author: Anthony Bourdain
Author: Frank Stitt
Author: Deborah Madison
Author: Jerry Traunfeld
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Author: Anna Stockwell
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Diane Morgan
Author: Larraine Perri
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Molly Stevens
Author: Andreas Viestad
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Emily Connor
Author: Jennifer Iserloh
Author: Ian Knauer