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Grilled Beef Skirt Steak With Onion Marinade

This is one of those recipes that will make you look like an incredible cook for very little effort.

Author: Greg Denton

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

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

Turkey Stock

Author: Melissa Roberts

Roast Sirloin of Beef

Author: Fergus Henderson

Roasted Chayotes with Garlic

Author: Lillian Chou

Herbed Chicken in the Slow Cooker

Author: Catherine McCord

Classic Coleslaw

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.

Spinach, Pear, and Walnut Salad

Author: Ellie Krieger

Marinated Eggplant

Author: Gina Marie Miraglia Eriquez

Snap Pea Salad

Author: April Bloomfield

Spiced Peppers and Eggplant

Author: Alison Roman

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

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

Lebanese Garlic Marinated Chicken on the Grill

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

Pick Up Saltfish

Author: Virginia Burke

Smoked Bison Back Ribs

Author: Ardie A. Davis

Corned Beef with Cabbage

Author: Darina Allen

Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.