These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture…
You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of…
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood…
This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with…
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as…
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the…
A quick pass through hot oil transforms sage leaves. No longer leathery, they’re perfectly aromatic, ready to crumble into a…
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned…
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that…
Bathed in a ruddy paprika and shallot oil, and grilled until singed, these golden cheese skewers are a savory delight.…
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it’s also popular in the Northeastern and…
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives…