Author: Shelley Wiseman
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: William Viets
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: Melissa Roberts
Author: Fergus Henderson
Author: Jill Silverman Hough
Author: Joanne Weir
Author: Lillian Chou
Author: Catherine McCord
Author: Chris Lilly
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: Ellie Krieger
Author: Gina Marie Miraglia Eriquez
Author: Zarela Martinez
Author: April Bloomfield
Author: Michael Lomonaco
Author: Alison Roman
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: Bobby Flay
Author: Virginia Burke
Author: Melia Marden
Author: Ardie A. Davis
Author: Darina Allen
Author: Lewis Rossman
Author: Oliver Strand
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.