Author: Andrea Albin
Author: Paul Grimes
Author: Maggie Ruggiero
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Author: Roy Finamore
Author: Paulette Sexton
Author: Meredith Deeds
Author: B. Smith
Author: Tony Rosenfeld
Author: Leah Koenig
Author: James Beard
Author: Jayne Cohen
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Author: Chris Morocco
Author: Tori Ritchie
Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.
Author: Skye Gyngell
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce.
Author: Maria Helm Sinskey
Jazz up mild, flaky cod with a classic livornese sauce of tomatoes, black olives, and briny capers.
Serve this light, creamy chicken dish with hot cooked angel hair pasta. Garnish with lemon slices for a bright finish.