facebook share image   twitter share image   pinterest share image   E-Mail share image

Endive and Arugula Salad with Pickled Onions and Blue Cheese

It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.

Pierogi (Potato and Mushroom Sauerkraut)

Author: Isa Chandra Moskowitz

Citrus and Chile Braised Short Ribs

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Author: Alison Roman

Mama Teresa's Vegetable Soup

Author: Elena Faita-Venditelli

Not So Basic Meatloaf

Author: David Burke

Arugula with Italian Plums and Parmesan

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...

Author: Ignacio Mattos

Corn Soup with Potatoes and Smoked Ham

Author: Douglas Rodriguez

Carrot, Onion, and Spinach Bhajias With Mango Chutney

Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.

Author: Anjali Pathak

Purple Beet, Carrot, and Onion Medley

A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.

Author: Jennifer

Chicken and Biscuits

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour.

Hoppin' John Risotto

Author: Charlene Rollins

Onion Soup with White Wine

Author: James Beard

Sauteed Fennel

I never got the idea of cooking fennel until recently; it's so yummy! Amazing side dish.

Author: pruneDeSucre

Brown Chicken Stock

Author: Bon Appétit Test Kitchen