This fruit salad is simple to make but thrilling to eat because it hits all the marks of a good salad…
This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck…
This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty…
Host Inga Lam attempts to make a 3-course meal using five color shades from the color palette of the famous…
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Using plenty of lemon — both the zest and juice — is the secret to this tangy, creamy shrimp salad.…
For a vivid take on lunchtime tuna salad, use oil-rich sardines, and skip the mayonnaise. Emulsifying the deeply seasoned oil…
Buy lavash or pita at a local Middle Eastern market, heat the flatbreads in a skillet or toaster oven, and…
Cooking Dawn Burrell’s creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With…
The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law…
At Inga’s Bar in Brooklyn, this special salad is prepared in a professional kitchen with the resources to create its…
In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato…