Author: Eben Freeman
Author: Ian Knauer
Author: Ruth Cousineau
Author: Lillian Chou
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian...
Author: Anna Stockwell
Author: Rebecca Fulcher
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this...
Author: Claire Saffitz
Author: Joan Nathan
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Mary Frances Heck
Author: Ila Walrath
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Anita Hacker
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
Author: Rose Hammick
Author: Leah Chase
Author: Alex Stratta
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
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of...
Author: Cal Peternell