Author: Lillian Chou
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Melissa Roberts
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: William Viets
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Chris Lilly
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
Author: Joanne Weir
Author: Catherine McCord
Author: April Bloomfield
Author: Virginia Burke
Author: Zarela Martinez
Author: Alison Roman
Author: Ardie A. Davis
Author: Michael Lomonaco
Author: Darina Allen
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Ellie Krieger
Author: Bobby Flay
Author: Lewis Rossman
Author: Kristine Kidd
Author: Oliver Strand
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell