Author: Kitty Morse
This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.
Author: Marianne
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Mary Sellen
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Rebecca Poynor-Burns
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Author: Meryl Rothstein
Author: Alison Roman
Author: Ted Allen
Author: Amelia Saltsman
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!
Author: Goddess
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Author: Suzanne Goin
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Author: Ann Kosa
Author: Mary Frances Heck
Author: Ari Kolender
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
Author: Robin Donovan
Baking fruit is a great way to concentrate the flavors. I especially like doing it when strawberries are out of season and still a little firm. The balsamic vinegar is optional but gives them a nice kick....
Author: LauraF
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Author: Chris Morocco
Author: Tracey Seaman
Author: Paul Grimes
Author: Hilary Shevlin Karmilowicz
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Joel Fuhrman, M.D.