Author: Julie Sahni
Author: Molly Stevens
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Author: Gerardo Gonzalez
Author: Ruth A. Matson
Author: Jean Georges Vongerichten
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay...
Author: Kathy Cary
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Lora Zarubin
Author: Scott Peacock
The sturdier your cress, the longer this salad will hold up at room temperature.
Author: Nick Nutting
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Dr. Mao Shing Ni
Author: Melissa Hamilton
Author: María Del Mar Sacasa
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
Author: Chuck Hughes