Author: Ted Allen
Author: Bruce Cost
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
Author: Judi Kerr
Author: Rose Levy Beranbaum
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Tom Douglas
Author: Susan Herrmann Loomis
Author: Suzanne Goin
Author: Selma Hurwitz
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
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
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
Author: Rebekah Peppler
Author: Adam Perry Lang
Author: Melia Marden
Author: Katie Lee Joel
Author: Melissa Roberts
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Amelia Saltsman
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Lori Longbotham