Author: Kemp Minifie
Author: Sean Brock
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create...
Author: Chris Morocco
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: Elinor Klivans
Author: Deborah Schneider
Author: Kristine Kidd
Author: Cynthia LeJeune Nobles
Author: Jill Silverman Hough
Author: Lidia Bastianich
Author: Allen Susser
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Author: Mimi Council
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't...
Author: Andy Baraghani
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Maggie Ruggiero
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
Author: Selma Brown Morrow
A classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce and filled with chopped...
Author: Diana Kennedy
Author: Kerri Conan
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking'...
Author: Anita Lo
Author: Victoria Granof
Author: Lesley Porcelli
Author: Sheila Lukins
Author: Sarah Patterson Scott
Author: Elissa Narow