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Tomato and Bread Soup

Author: Barbara Kafka

Grilled Cauliflower Wedges With Herb Tarator

Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...

Author: Hetty McKinnon

Garlic Croutons

Author: Dodie Thompson

Jerk Potato Salad

A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...

Author: Brigid Washington

Meatballs and Noodle Soup (Almondigas)

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

Author: Liza Agbanlog

Brazilian Collard Greens

Author: Melissa Roberts

Monte Cristo Chicken

Author: Lesley Porcelli

Braised Duck Legs and Sautéed Duck Breast

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...

Author: Raquel Carena

Fresh Tomato Bruschetta

Author: Lauren Purcell

Grilled Pork Spareribs With Soda Bottle Barbecue Sauce

To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.

Author: Brigid Washington

Oriental Chicken

Author: Zita Wilensky

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Caramelized Garlic Onion Bisque

Author: Herbert Norton

Pork Belly Skewers

Author: Zak Pelaccio

Slow Cooked Garlicky Greens

When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Author: Andrew Tarlow

West Indies Shepherd's Pie

Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.

Author: Brigid Washington

Marinated Tomatoes

This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.

Author: Kris Yenbamroong

Pea and Bacon Risotto

How to make Risotto with Bacon and Peas Recipe

Author: Ian Knauer

Peppery, Creamy Greens With Eggs

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Author: Christian Reynoso

Creamy Shrimp Risotto With Mascarpone

If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.

Author: Claire Saffitz

Stir Fried Pork in Garlic Sauce

Author: Mark Bittman

Bucatini with Lemony Carbonara

Lemon makes the perfect foil for carbonara's salty richness. You may never go back.

Author: Chris Morocco

Curried Chicken Drumsticks

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Author: Brad Leone

Veal Chops with Sherry Gastrique and Roasted Peperonata

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Author: Selma Brown Morrow

Pulled Mushroom Tacos With Salsa Guille

This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.

Author: Andrea Aliseda

Bagna Cauda Dip with Assorted Vegetables

Author: Selma Brown Morrow