Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
Author: Ruth Cousineau
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and...
Author: Guy Turland
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad...
Author: Sara Foster
Author: Ludo Lefebvre
Author: Rochelle Palermo
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Damon Lee Fowler
Author: Eric Ripert
Author: Steven Raichlen
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less...
Author: Carla Lalli Music
Author: Tori Ritchie
Author: Evan Kleiman
Author: Andrew Weil, M.D.
Author: Diana Barrios Treviño
Author: Nancy Oakes
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Bruce Aidells
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Author: Reed Hearon
The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking...
Author: Gina Marie Miraglia Eriquez
Flavored with garlic, rosemary, oregano, and crushed red pepper, this crumble makes a great salad topping, or anytime snack during Passover.
Author: Lily Freedman
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional...
Author: Greg Denton
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman