Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two

Published September 1, 2015.

This Middle Eastern bread salad is hard to beat—if you get the textures right. We set out to preserve the crunch.

Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two

Sautéed Summer Squash with Oregano and Pepper Flakes

Published September 1, 2015.

A common kitchen tool gets around the core issue.

Sautéed Summer Squash with Oregano and Pepper Flakes

Sautéed Summer Squash with Mint and Pistachios

Published September 1, 2015.

A common kitchen tool gets around the core issue.

Sautéed Summer Squash with Mint and Pistachios

Pita Bread Salad with Tomatoes and Cucumber (Fattoush)

Published September 1, 2015.

This Middle Eastern bread salad is hard to beat—if you get the textures right. We set out to preserve the crunch.

Pita Bread Salad with Tomatoes and Cucumber (Fattoush)

Sautéed Summer Squash with Parsley and Garlic

Published September 1, 2015.

A common kitchen tool gets around the core issue.

Sautéed Summer Squash with Parsley and Garlic

Modern Succotash

Published July 1, 2015.

Move over, limas. A new type of bean relieves this side dish of its suffering.

Modern Succotash

Modern Succotash with Fennel and Scallions

Published July 1, 2015.

Move over, limas. A new type of bean relieves this side dish of its suffering.

Modern Succotash with Fennel and Scallions

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

Published July 1, 2015.

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

Israeli Couscous with Tomatoes, Olives, and Ricotta Salata

Published July 1, 2015.

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

Israeli Couscous with Tomatoes, Olives, and Ricotta Salata

Roasted Tomato Relish

Published July 1, 2015.

Our roasting method concentrates the flavor of peak-season and supermarket tomatoes alike.

Roasted Tomato Relish

Chunky Roasted Tomato Sauce

Published July 1, 2015.

Our roasting method concentrates the flavor of peak-season and supermarket tomatoes alike.

Chunky Roasted Tomato Sauce

Modern Succotash with Leeks and Black Pepper

Published July 1, 2015.

Move over, limas. A new type of bean relieves this side dish of its suffering.

Modern Succotash with Leeks and Black Pepper

Modern Succotash with Poblano, Bacon, and Cilantro

Published July 1, 2015.

Move over, limas. A new type of bean relieves this side dish of its suffering.

Modern Succotash with Poblano, Bacon, and Cilantro

Roasted Tomatoes

Published July 1, 2015.

Our roasting method concentrates the flavor of peak-season and supermarket tomatoes alike.

Roasted Tomatoes

Israeli Couscous with Radishes and Watercress

Published July 1, 2015.

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

Sautéed Swiss Chard with Garlic

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Garlic

Sautéed Swiss Chard with Currants and Pine Nuts

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Currants and Pine Nuts

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Sriracha

Published May 1, 2015.

Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look at a bottle from the popular Huy Fong Foods). Salty, sweet, sour, and hot but not searing, it’s the perfect condiment for everything from rice and stir-fries to eggs and macaroni and cheese.

Sautéed Swiss Chard with Sesame Sauce

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Sesame Sauce

Sautéed Swiss Chard with Ginger

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Ginger

Provencal Vegetable Soup (Soupe au Pistou)

Published May 1, 2015.

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

Provencal Vegetable Soup (Soupe au Pistou)

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Root Vegetable Gratin

Published March 1, 2015.

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

Root Vegetable Gratin

Sautéed Cabbage with Chile and Peanuts

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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