While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Author: Lori Longbotham
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Author: Anna Stockwell
Author: Katie Lee Joel
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Adam Perry Lang
Author: Gene Briggs
Author: Suzanne Goin
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
Author: Robin Donovan
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Ari Kolender
Author: Alexis Touchet
Author: Sara Foster
Author: Joyce Goldstein
Author: Hugh Fearnley-Whittingstall
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Gil Marks
Author: Paul Grimes
Author: Joel Fuhrman, M.D.
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Bruce Aidells
Author: Anita Lo
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...
Author: Ian Knauer
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Cheryl Alters Jamison
Author: Tony DiSalvo
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Author: Pepper Teigen