Author: Sheila Lukins
Author: Georgia Downard
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Marcela Valladolid
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Lillian Chou
Author: Molly Stevens
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Author: Jerry Traunfeld
Author: Suzanne Goin
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...
Author: Paul Grimes
Author: Kathryn Matthews
Author: Lillian Chou
Author: Molly Stevens
Author: Stephen Gontram
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Author: Mindy Fox
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Author: Sabrina Ghayour
Author: Giada De Laurentiis
Author: Melissa Roberts
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with...
Author: Molly Baz
Author: Andrea Albin
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay