While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...
Author: Lukas Volger
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
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
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
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
Easy to make and satisfying White Bean and Escarole Soup recipe
The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.
Author: Katherine Sacks
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
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an...
Author: Anna Stockwell
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Author: Clarissa Wei
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