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Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup

Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...

Author: Tamasin Day-Lewis

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Mozzarella in Carrozza with Anchovy Sauce

Author: Gina Marie Miraglia Eriquez

Grilled Corned Beef and Fontina Sandwiches

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Author: Bruce Aidells

Clams with Spicy Tomato Broth and Garlic Mayo

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.

Author: Andy Baraghani

Creamy Corn Studded Polenta

Author: Amy Finley

Swedish Sailor's Beef Stew

Author: Clifford A. Wright

Drunken Beans

Author: Reed Hearon

Glazed Ham

Author: Kris Wessel

Croque Monsieur

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

Danish Red Cabbage

Author: Nika Standen Hazelton

Dominican Chimichurri Burgers

No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!

Author: Andrea Albin

Chipotle Pork Loin with Blueberry Kiwi Salsa

Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...

Author: Drew Ramsey, M.D.

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Orzo Salad

Author: Gina Marie Miraglia Eriquez

Chocolate Dulce de Leche Bars

Author: Shelley Wiseman

Braised Lentils with Spinach

Author: Lidia Bastianich

Gramercy Tavern Gingerbread

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...

Author: Claudia Fleming

Roasted Chayotes with Garlic

Author: Lillian Chou