Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it's easier to serve family-style.
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor...
Author: Carla Lalli Music
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
Author: Eric Ripert
Author: Evan Kleiman
Author: Bruce Aidells
Author: Rochelle Palermo
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Damon Lee Fowler
Author: Ludo Lefebvre
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
Author: Diana Barrios Treviño
Author: Steven Raichlen
Author: Andrew Weil, M.D.
Author: Tori Ritchie
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.
Author: Sara Foster
Author: Reed Hearon
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
Author: Amiel Stanek
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Nancy Oakes
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton