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
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Author: Colin Cowie
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Author: Claire Saffitz
Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.
Author: Tyler Kord
Author: Ruth Cousineau
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
Author: Gaby Melian
Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.
Author: Christian Reynoso
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Ian Knauer
Author: Adam Roberts
Author: Rick Rodgers
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
Remoulade is a great substitute for tartar sauce.
Author: Charlie Palmer
Author: Alain Rondelli
Author: Ian Knauer
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart...
Author: Anna Stockwell
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Lisa Ferro
Author: Susan Herrmann Loomis
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Author: Norman Van Aken
Author: Diane Morgan
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive...
Author: Anna Stockwell
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...
Author: Anna Stockwell
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell