High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement...
Author: David Tanis
Double cream turns green and flavoursome chard into something super-indulgent - be sure to mop up all the gruyère sauce with some crusty bread
Author: Barney Desmazery
Author: Molly O'Neill
Author: Sam Sifton
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Author: Sarah Cook
Author: Moira Hodgson
When Will Horowitz, a chef and an owner of Ducks Eatery in Manhattan, unveiled his watermelon ham in 2018, he sparked an Instagram revolution, inspiring...
Author: Steven Raichlen
Author: Molly O'Neill
This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've...
Author: Julia Reed
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Author: Barney Desmazery
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it's worth seeking out their...
Author: Kim Severson
Author: Dorie Greenspan
Author: Molly O'Neill
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes...
Author: Tara Parker-Pope
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's...
Author: Julia Reed
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer's father loved...
Author: Tara Parker-Pope
Author: Amanda Hesser
Dried mushrooms are reconstituted in hot water. Lettuce and fennel are sweated down in some hot butter in a big, heavy-bottomed pot, then set aside. Onion...
Author: Sam Sifton
Author: Nancy Harmon Jenkins
Sometimes the taste of a humble, simple food can be a life-changing event. This recipe, courtesy of Kay Rentschler, creative director of Anson Mills, is...
Author: Martha Rose Shulman
Author: Florence Fabricant
Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or as a side dish. It's...
Author: Diana Henry
Leftovers of this savory polenta - if you have any - can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish. One thing I...
Author: Martha Rose Shulman
Author: Molly O'Neill
Chef Matthew Jennings's rich New England chowder is loaded with fresh corn and littleneck clams.
Author: Tasting Table Staff
This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's...
Author: Julia Reed
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Author: Barney Desmazery
Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or as a side dish. It's...
Author: Diana Henry
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement...
Author: David Tanis
Carla Hall's hot chicken recipe begins with a dill pickle brine and ends with an epic dunk in chile oil. Get the recipe on Tasting Table.
Author: Tasting Table Staff