Author: Ti Martin
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Author: Andy Baraghani
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Marina Chang
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Author: Donna Spivey
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...
Author: Todd Richards
Author: Eric Ripert
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Jerome Navarre
Author: Ian Knauer
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions...
Author: Andreas Viestad
Author: Katy Sparks