For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
Steamed Broccoli with Olive Oil, Garlic, and Lemon
An easy Cranberry Jam recipe
Author: Fredéric Morin
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
Author: Cynthia LeJeune Nobles
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
An easy Carolina Cole Slaw recipe
Author: Caroline Belk
Author: Bon Appétit Test Kitchen
Author: Charles Phan
Author: Diana Kuan
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Kevin West
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
Author: Steven Raichlen
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...
Author: Lourdes Castro
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting...
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Author: Fred Thompson
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream...
Author: Sandy Ingber
For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.
Author: Rhoda Boone
Sticky Rice with Mango
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
Author: Alison Roman
Author: Sisi Carroll
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
Author: Bill Jones
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf...
Author: Sara Quessenberry
Author: Stanley Tucci
An easy Curried Rice recipe
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Author: Ann Gillespie
This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with...
Author: Rose Levy Beranbaum
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young