Author: Gina Marie Miraglia Eriquez
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could...
Author: Claire Saffitz
Author: Michael Lomonaco
Author: James Beard
Author: Kristine Subido
Author: Tanya Emerick
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it's easier to serve family-style.
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Ludo Lefebvre
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
Author: Bob Sloan
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Antonio Pisaniello
Author: Shirley Cheng
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
Author: Roberto Santibañez
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.
Author: Kelly LeVeque
Author: Lillian Chou
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Grace Parisi
Author: Lana Sills
Author: Alfred Portale
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
Author: Lora Zarubin
Author: Mai Pham
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Author: Melissa Clark
Author: Norman Van Aken