Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying;...
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours)...
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken....
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy...
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead...
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike...
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort...
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or...
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's...
Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample...
This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta...
Back in 2011, Melissa Clark revisited the turkey. "Just because we don't think to make it the star of a meal in May doesn't mean turkey won't taste as...
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet...
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful...
Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water...
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook...
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook...
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours)...
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy...