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Roasted Garlic Crostini with Assorted Toppings

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a...

Author: Wolfgang Puck

Corned Beef with Crispy Roasted Potatoes and Cabbage

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...

Author: Anna Stockwell

Roasted Garlic

A Simple Roasted Garlic recipe

Stir Fried Chicken With Black Beans

Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless....

Author: Mark Bittman

Easy Aïoli

This versatile condiment is also great with bread or crudités.

Author: Amy Finely

Our Favorite Creamy Mashed Potatoes

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Author: Rhoda Boone

Six Hour Pork Roast

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...

Basic Italian Salad Dressing

This Basic Italian Salad dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.

Author: Sue Ann Scarcia-Barry

Make Ahead Crispy Chicken Cutlets

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...

Author: Anna Stockwell

Creamed Broccoli with Parmesan

Author: Andrea Albin

Chicken and Potato Gratin With Brown Butter Cream

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a...

Author: Christian Reynoso

Dad's Curried Chicken

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a...

Author: Ramin Ganeshram

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...

Author: Anna Stockwell

Provencal Chicken with Tomatoes, Olives, and Basil

Serve with some crusty bread.

Author: Janet Fletcher

Bobotie

This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...

Author: Lannice Snyman

Confit Duck Legs

Author: Paul Grimes

Grilled Chicken with Lemon and Thyme

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Author: Claire Saffitz

Sazón

Check out this homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

Author: Von Diaz

Spiced Herb Marinade for Fish

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...

Author: Nancy Harmon Jenkins

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...

Garlic Braised Beef Shanks

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...

Stir Fried Beef and Broccoli

An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.

T Bone Steak with Thyme and Garlic Butter

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb...

Author: Donna Hay

Shockingly Easy No Knead Focaccia

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave...

Author: Sarah Jampel

Duchess Baked Potatoes

If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Author: Ann Redding

Creamy Jalapeño Sauce

Author: Rhoda Boone

Broccoli Garlic Quiche

Author: Melissa Roberts