Author: Michael Laiskonis
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Author: Karen Barker
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
Author: R. A. Street
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Douglas Rodriguez
Author: Gianni Scappin
Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).
Author: Amy Kaneko
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Lillian Chou
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Author: Itamar Srulovich
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy-it may be for a crowd, but it's bound to go quickly.
Author: Nestlé USA
Author: Victoria Granof
Author: Jeanne Thiel Kelley
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Tina Vaughn
Author: Alejandro Morales
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Author: Diane Berry
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Sara Jenkins
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
Author: Shauna Sever
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart...
Author: Katherine Sacks
Author: Gina Homolka
Author: Julia Turshen
Author: Katie Sullivan Morford
Author: Julian Teixeira
Author: Carole Chernick
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Alison Roman
Author: Carla Rollins
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events