Author: Alfred Portale
Author: Faith Willinger
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone
Author: Jennifer Iserloh
Author: Susan Spungen
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Maggie Ruggiero
Author: Karen Adler
Author: Jean Anderson
Author: Paul Grimes
A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
Author: Molly Stevens
Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Author: Mary Gonzalez
Author: Selma Brown Morrow
Author: Joanne Lopez-Cepero
Author: Sheila Lukins
Author: Dawn Perry
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Michael Schlow
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity...
Author: Ruta Kahate
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
Author: Ignacio Mattos
Author: Justin Kulongowski