Author: Bruce Aidells
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
Author: Melissa Clark
Author: Nathalie Dupree
Author: Paul Gayler
This is a great onion bake for holidays or summer parties. This recipe is best prepared if the onions are roasted in a clay cooker, however a casserole...
Author: BERTRADA1
Author: Rick Bayless
Author: Roberto Santibañez
Author: John Stage
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about...
Author: Chris Morocco
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of...
Author: Rhoda Boone
Author: Nika Standen Hazelton
Author: April Bloomfield
Author: Marcelle Bienvenu
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Katy Hees
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
Author: Brad Avooske
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Veronica Chambers
Author: Sergio Remolina
Author: Leslie Revsin
Author: David Downie
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished...
Author: Andy Baraghani
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to...
Author: Vivian Howard