Author: Jill Silverman Hough
Author: Ivy Manning
Author: Julie Loria
Author: Lora Zarubin
Author: Tina Miller
Author: Molly Wizenberg
Author: Bobby Flay
Author: Susan Feniger
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.
Author: Anna Stockwell
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Author: Lora Brody
Author: Joe Yonan
Author: Dorie Greenspan
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Lauren Purcell
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Author: Carla Lalli Music
Author: Alex Brown
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: Shawn McClain
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: James Oseland
Author: Julia Child