Author: Nina Simonds
Author: Sergio Remolina
Author: Maggie Ruggiero
Author: Sheila Lukins
This simple dish is a good accompaniment for grilled chicken or tofu.
Author: Christine L.
Author: James Oseland
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Victoria Granof
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Sara Forte
Author: Molly Stevens
Author: Larraine Perri
Author: Roberto Santibañez
Author: Nadine Helen Conly
Author: Ruth Cousineau
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Author: Wendy Giman
Author: Mary Sellen
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness...
Author: AmyFromSD
Author: Ian Knauer
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Author: Ruth Cousineau
Author: Alex Jamieson
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Author: Nadia Hassani