Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years,...
Author: Stephanie Pierson
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.
Author: Kay Chun
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato...
Author: Cal Peternell
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the...
Author: Grace Young
Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible....
Author: Rhoda Boone
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
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell