This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Maria Helm Sinskey
Author: Bruce Mattel
Author: Beth Elon
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster,...
Author: Paul Grimes
Author: Michael Lomonaco
Author: Sue Li
Author: Julia Child
Author: Diane Rossen Worthington
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer,...
Author: Andrea Albin
Author: Laura B. Russell
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of...
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and...
Author: Anna Stockwell
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish...
Author: Jacqueline Chio-Lauri
Author: Dan Barber
Author: Lillian Chou
Author: Kathryn Matthews
Author: Zakary Pelaccio
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
Author: Michael Skibitcky
Author: Huma Siddiqui
Author: Melissa Roberts
Author: Gene Briggs
Author: Gina Marie Miraglia Eriquez
Author: Kristine Kidd
Author: Elizabeth Karmel
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Melissa Roberts
Author: Lillian Chou
Author: George Hendrix