On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You...
Author: Anna Stockwell
Author: Lillian Chou
Author: Melissa Hamilton
Author: Maria Helm Sinskey
Author: Diane Morgan
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Author: Aglaia Kremezi
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: François Kwaku-Dongo
Author: Tom Valenti
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Author: Farid Zadi
Author: Joe Carroll
An easy Caramelized Walnuts recipe
Author: Steven Raichlen