Backyard BBQ (28)
Cocktail Party (13)
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
This Hungarian dish is a dessert disguised as a soup.
This simple salad is made with green beans, radishes, and a chile-infused honey.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
This is a wonderful dish for the summer dinner table or a family gathering.
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
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With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won't miss the flour in these rich chocolate donuts.
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