Author: James Beard
Author: James Beard
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition...
Author: Elise Bauer
Author: Susan Herrmann Loomis
Author: Diane Kochilas
Author: Michael Sheerin
Author: Mark Bittman
Author: Francine Segan
Author: Jean Georges Vongerichten
Author: Nancy Oakes
Author: Christine Hanna
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
Author: Sheila Lukins
Author: Roberto Santibañez
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Seamus Mullen
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
One large potato pancake sliced into wedges is an easy large-format alternative to making individual latkes. Serve them alongside applesauce-braised chicken...
Author: Anna Stockwell
Author: Myra Goodman