For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Author: Aglaia Kremezi
Author: Maggie Ruggiero
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Author: Andrew Tarlow
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Author: Damon Lee Fowler
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Author: Jazz Smollett-Warwell
Author: Douglas Rodriguez
Author: Reed Hearon
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.
Author: Anna Stockwell
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Author: Anna Stockwell
Author: Maria Helm Sinskey
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
Author: Matt Lee
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Author: Alison Roman
Author: Aglaia Kremezi
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
Author: Tori Ritchie
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco