Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze...
Author: Anna Stockwell
Author: Alfred Portale
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them...
Author: Anna Stockwell
Author: Ian Knauer
Author: Ian Knauer
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Lois Pascal
Author: Thomas Keller
Author: Crescent Dragonwagon
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your...
Author: Anna Stockwell
Author: Melissa Roberts
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish...
Author: Jacqueline Chio-Lauri
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and...
Author: Claire Saffitz
Author: Pat Neely
Author: Hugh Fearnley-Whittingstall
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Selma Brown Morrow
Author: Colin Cowie
Author: Susan Herrmann Loomis