Author: Deborah Madison
Author: Bruce Aidells
Author: Melissa Roberts
Author: Ian Knauer
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...
Author: Claire Saffitz
Author: Sandi Nelson
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Author: Dr. John McDougall
Author: Ming Tsai
Author: Christy Velie
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Author: Gina Marie Miraglia Eriquez
Author: Amy Finley
Author: José Andrés
Author: Dona Kuryanowicz
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: Nancy Silverton
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Gael Greene
Author: Paul Richardson
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Author: Jill Norman
Author: Gabrielle Hamilton
Author: Beatriz Llamas
Author: Maria Helm Sinskey
Author: Andrew Schloss
Author: Suzanne Goin
Author: Steven Raichlen
You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Author: Sarah Kirnon