This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...
Author: Shadi HasanzadeNemati
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
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
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
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
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Author: Yotam Ottolenghi
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.