Serve with some crusty bread.
Author: Janet Fletcher
Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic
Author: Marcella Hazan
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes...
Author: Nina Simonds
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove....
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
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
Author: Amanda Hesser
The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses,...
Author: Claudia Roden
Author: Paul Grimes
Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.
Author: Anna Stockwell
Author: Diane Rossen Worthington
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
Author: Tom Perini
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
Author: Lillian Chou
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top...
Author: Anna Stockwell
Author: April Bloomfield
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Easy to make Sweet Chili-Glazed Chicken Wings recipe
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve...
An easy Roasted Garlic Soup with Parmesan Cheese recipe
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
Author: Andrea Albin
Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless....
Author: Mark Bittman
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
A quick and easy recipe for Red-Wine-Braised Duck Legs
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will...
Author: Lora Brody
Author: Michael Lomonaco
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a...
Author: Patrick Corrigan
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a...
Author: Ramin Ganeshram
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra...
Author: Marge Perry