Author: Joan Nathan
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: David Tanis
Author: Leah Chase
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Kimberly Diamondidis
Author: Rose Hammick
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato...
Author: Cal Peternell
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
This couscous salad is just right for a late summer barbecue.
Author: Alex Stratta
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the...
Author: Grace Young
Author: Gina Marie Miraglia Eriquez
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Author: Cheryl Slocum
Author: Alison Roman
Author: Amelia Saltsman
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Lillian Chou
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Joshua McFadden
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Lidia Matticchio Bastianich
Author: Sheila Lukins
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Author: Nate Appleman
Author: Tracey Seaman
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell