This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Author: Lindsay McDougal
Author: Andrea Albin
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Thomas R. Fox
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Annie Somerville
Author: Pam Anderson
Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Jerome Navarre
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Author: Antoni Porowski
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Author: Jeanne Thiel Kelley
Author: Bruce Aidells
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Author: Diane Rossen Worthington
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Sophia Loren
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley