Author: Marcus Samuelsson
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then...
Author: Kat Boytsova
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: Kay Schlozman
Author: Julia Shure
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose...
Author: Athena Calderone
Author: Melissa Roberts
Author: Alison Roman
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi