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Homemade Cheese Spread with Garlic and Herbs

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Author: Rhoda Boone

Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Author: Joan Nathan

Caramelized Onion Pasta

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil...

Author: Samantha Seneviratne

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Roasted Salmon With Green Herbs

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

Pasta with Shrimp in Tomato Cream

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Author: Colu Henry

Chicken à la King

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King...

Sausage and White Bean "Cassoulet"

An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.

Dill Sauce

This dill sauce recipe accompanies Fish Mixed Grill .

Author: James Beard

Parsley Garlic Butter

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...

Spiced Herb Marinade for Fish

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...

Author: Nancy Harmon Jenkins

Polenta With Mushrooms

This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply...

Author: Mark Bittman

Grandma Stoll's Moist Dressing

Author: Nathalie Dupree

Bibb Lettuce Salad

Author: Thomas Keller

Lobster with Garlic Butter

There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster...

Author: Marco Pierre White

Beets in Vinaigrette

Author: Edna Lewis

Soft Shelled Crabs Meunière

A quick fry of soft-shelled crabs gets topped with brown butter and parsley.

Jacques's French Potato Salad

Author: Julia Child

Spicy Tomato Tuna Noodle Skillet Casserole With Aioli

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex...

Author: Kendra Vaculin

Grilled Halibut with Chimichurri

Author: Lillian Chou

Fried Clams

Author: Joey Campanaro

Mussels in Cream Sauce

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would...

Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy...

Author: Kendra Vaculin

Grilled Chicken Salad with Romesco Sauce

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...

Author: Anna Stockwell

Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...

Author: Athena Calderone

Tomato Pie With Sour Cream Crust

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Author: Andrea Bemis