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
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Naturally gluten-free cookies made with just three ingredients:
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.
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
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
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
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
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez