Mayonnaise-based salads are an accompaniment at almost every picnic and summer barbeque, but they don’t need to be a bland afterthought. This recipe utilizes fragrant..
Baked scallops are a classic New England dish that consists of succulent scallops topped with a rich, buttery cracker topping. Most recipes are easy to..
This recipe brings together everything you love about a taco in one hearty bowl: shredded chicken, cheese, beans, lettuce, and salsa. For an extra boost..
Ponzu is a citrus and soy-based Japanese sauce. It’s a complex and tangy dressing that’s great for vegetables, chicken, and especially fish. The sauce’s tartness..
This is your standard meatball recipe that you can take in any direction you want. Consider it a jumping-off point to start exploring different flavors..
Salsa verde, literally “green sauce” in Spanish, is endlessly adaptable and customizable. Our version, packed with briny capers, tangy lemon, spicy red pepper, and herbaceous..
Adapted from The Food Lab’s Complete Guide to Sous Vide Steak by J. Kenji Lopez-Alt Kenji Lopez-Alt is a chef, cookbook author, restaurateur, and the Managing..
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi Yotam Ottolenghi is an English-Israeli chef with six restaurants and several cookbooks. His recipes incorporate a multitude of..
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