Author: Melissa Roberts
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled...
Author: Andy Baraghani
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Jean Georges Vongerichten
Author: Jamie Oliver
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Stacey Siegal
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
Author: Andrea Albin
Author: Kristin H. R. Small
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Frank Stitt
Author: Maneet Chauhan
Author: Adeena Sussman
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the...
Author: Claire Saffitz
Author: Cat Cora
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman
Author: Anna Stockwell
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Sheila Lukins
Author: Tim Lacey
Author: Eben Freeman
Author: David Downie
Author: Kia Dickinson
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Adeena Sussman