101 Cookbooks (2)
Closet Cooking (2)
Elly Says Opa (2)
Main Course (83)
Side Dish (74)
Soups & Stews (44)
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
The best part of this dish is the sauce and bread; the shrimp come second.
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
This recipe gives color and kick to a skillet of fried potatoes.