Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
Author: Brenda Louch
Author: Jill Silverman Hough
Author: Michele Urvater
Author: Maria Helm Sinskey
Author: Anya von Bremzen
Author: Pat Neely
Author: Victoria Granof
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Amy Finely
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Author: John Currence
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Sally Schmitt
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: Wendy Giman
Author: Daniel Patterson
Author: Sergio Remolina
Author: B. Smith
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
Author: Jeanne Silvestri
Author: Nadia Hassani
Author: Deborah Madison
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Georgia Downard
Author: Tracey Seaman
Author: Joseph W. DiPerri
Author: Alison Roman
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Susanna Hoffman
An easy Sauteed Broccoli Rabe recipe