Smitten Kitchen (15)
Simply Recipes (13)
New York Times (12)
Side Dish (575)
Main Course (384)
Soups & Stews (229)
Backyard BBQ (73)
Cocktail Party (45)
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.