This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks...
Author: Katherine Sacks
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
Author: Joan Nathan
Author: Ruth Cousineau
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly,...
Author: Sohla El-Waylly
Author: Catherine McCord
Author: Molly Stevens
Author: Carolynn Angle
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but...
Author: Asma Khan
Author: Victoria Granof
Author: Phoebe Lapine
Author: Kia Dickinson
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Ardie A. Davis
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can...
Author: Claire Saffitz
Author: James Beard
Author: Elizabeth Johnson
The ideal comfort meal? Look no further than our chicken potpie with chive mash potatoes recipe. Perfect for those chilly fall and winter days.
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living
Author: Todd Gray
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Author: Sheila Lukins
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne