Author: Siglinda Scarpa
Author: Ila Walrath
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Author: Abigail Kirsch
Author: Susan Springob
Author: Melissa Roberts
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Author: Cathal Armstrong
Author: Sarah Magid
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Ina Garten
Author: Ruth A. Matson
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Suzanne Goin
Author: Sheila Lukins
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the...
Author: Katherine & Ryan Harvey
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Amelia Saltsman
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: April Bloomfield
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots....
Author: Anna Stockwell
Author: Susan Herrmann Loomis
Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. Eat straight, add to báhn mi, or top hot dogs with them.
Author: Elise Bauer
Author: Sheila Lukins
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou