For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
Steamed Broccoli with Olive Oil, Garlic, and Lemon
Author: Susie Fishbein
Author: Charles Phan
An easy Cranberry Jam recipe
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Author: Bon Appétit Test Kitchen
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Author: Bon Appétit Test Kitchen
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
Author: Fredéric Morin
Author: Cynthia LeJeune Nobles
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream...
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Author: Ruth Cousineau
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf...
Author: Sara Quessenberry
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
Sticky Rice with Mango
Author: Kevin West
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a...
Author: Marco Canora
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance...
Author: Jamie Elizabeth Flick
Author: Steven Raichlen
Author: Sisi Carroll
Author: Diana Kuan
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Author: Claudia Roden
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
Author: Bill Jones
A little grated Parmesan sprinkled on top is a nice addition.
Author: Jean Jamieson
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...
Author: Lourdes Castro
Author: Sandy Ingber
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients...
Author: Ina Garten
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Author: Kimberly Schlapman
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the...
Author: Denis Blais
This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with...
Author: Rose Levy Beranbaum
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Author: Stanley Tucci
Easy to make Sweet Chili-Glazed Chicken Wings recipe
Author: Michael Symon
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...
Author: Elizabeth Karmel
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and...
Author: Ruth Van Waerebeek