Author: Rick Browne
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Author: Bruce Aidells
Author: Suzanne Goin
Author: Molly Stevens
Author: Molly Stevens
Author: Sara Moulton
Author: Melissa Roberts
Author: Seamus Mullen
Author: Shelley Wiseman
Author: Jenna Clemens
Author: Pam Anderson
Author: Jeanne Thiel Kelley
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
Author: Molly Stevens
You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.
Author: Claire Saffitz
Author: Molly Stevens
Author: Steven Raichlen
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Anna Stockwell
Author: Jean Anderson
Author: Stuart Faber
Author: Roberto Santibañez
Author: Ed Kenny
Author: Six Sisters
Author: Sara Foster
Author: Andrea Reusing