Author: Alex Brown
Author: Jean Georges Vongerichten
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Author: Steven Raichlen
Author: Mark Bittman
Author: Seamus Mullen
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
Author: Joy Pierson
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Author: Andy Baraghani
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Author: Andy Baraghani
Author: Matthew Moran
Author: Jack Bishop
Author: Chef Bonnie Morales
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Author: Aglaia Kremezi
Ina Garten's roast turkey is simple, fragrant, and utterly delicious.
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Savory Braised Lamb Shanks, when cooked by a slow, moist heat with red wine, Great Northern beans, and a generous amount of garlic, create a robust Mediterranean-inspired meal. A sprinkling of gremolata...
Author: Zanne Stewart
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Author: Eric Ripert
Author: Sara Foster
This salad has enough citrus, almonds and rough-skinned apple to be interesting. A dressing made with honey and clementine zest removes any notion of worthiness.
Author: nigel slater
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Vittoria Alberghetti
Author: Judith Choate
Orzo, the small rice-shaped pasta, ready in 20 minutes makes a quick and flavorful side dish to your Greek feast.
Author: Ron R. Sabado