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: Robin Donovan
Author: Hilary Shevlin Karmilowicz
Author: Ari Kolender
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas...
Author: Selma Brown Morrow
Author: Judith Fertig
Author: Bruce Aidells
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Author: Maria Helm Sinskey
Author: Einat Admony
Author: Dora Moel
Author: Hugh Fearnley-Whittingstall
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
Author: Gil Marks
Author: Gene Briggs
Author: Tony DiSalvo
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: Sergio Remolina
Author: Julia Child
An easy Pork Dumplings recipe
Author: Alexis Touchet
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
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: Sara Foster
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
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