Author: Maria Helm Sinskey
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Author: Jeff Jake
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
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
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
For this soup recipe, whack the garlic cloves with the side of a chef's knife; the papery skins will loosen from the cloves and you can slip them right off.
Author: Ludo Lefebvre
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
Author: Mark Bittman
Author: Lillian Chou
Author: Baita Daiwei Ting
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Simple and flavorful, fried noodles seasoned with shoyu is one of those more-than-a-snack, not-quite-a-meal foods you find all over Hawai'i.
Author: Sheldon Simeon
Author: Ginny Hamisch
Author: David Ruggerio
Author: Steve Johnson
Author: Karen Fisher
An easy Quick Beef with Broccoli recipe. Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
Author: Lillian Chou
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Author: Alexis Touchet
Author: Selma Brown Morrow
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
Author: Norma Shirley