Articles filed under Recipe
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This one trick is the key to restaurant-quality salmon at homeMay 12, 2026 5:52 am - Set crispy-skinned salmon fillets on top of a lemony, tabbouleh-like bulgur salad for an approachable, restaurant-style meal at home. You’ll make a generous amount of the salad, which is flavored with piles of fresh herbs, onion, garlic and a hint of cinnamon, but you can serve the leftovers on their own or tucked into a pita with hummus and more vegetables.
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Got chicken stock? Make mushroom soupMay 12, 2026 5:27 am - Martha's Vineyard chef Chris Fischer shares a comforting mushroom soup recipe featuring shiitake mushrooms, soft-cooked eggs, and fresh parsley, adaptable for vegetarians by substituting water for chicken stock.
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Chicken and waffles add a sweet-salty twist to brunchMay 12, 2026 5:07 am - If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like eggs Benedict and French toast. It's chicken and waffles, current darling of the brunch crowd.
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Skip the buffet: Celebrate Mom with elegant fennel soup and conversationMay 06, 2026 5:38 am - What sounds better this Mother’s Day: Navigating crowds and shouting over the din or a simple but elegant meal paired with good conversation and a few laughs? Start with this unfussy Fennel, Garlic and Potato Soup and a nice glass of bubbly, and you’ll have one happy momma.
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A little luxury, and other reasons to decant wineMay 06, 2026 5:36 am - Once, every wine needed decanting; today, not so much. But in exchange for convenience, are we giving up pleasure?
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When you don’t know what’s for dinner, start with the sauceMay 05, 2026 5:40 am - This lusciously savory, tangy and creamy take on the traditional Mexican sauce known as pipián features roasted tomatillos and poblano peppers blended with pumpkin seeds, spices and fresh cilantro. Here, it’s simmered with pork tenderloin medallions, but it will elevate just about any protein you like — shrimp, chicken, beans, fish, tofu, you name it.
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Just sweet enough: Pair rhubarb with raspberries in this stunning tartMay 05, 2026 5:33 am - In this streamlined sheet pan tart that harkens the arrival of spring, raspberry and rhubarb come together to create a dessert that is just sweet enough. A flaky puff-pastry dough is the base for a quick lemony batter topped with a mix of sliced rhubarb, fresh raspberries and raspberry jam.
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The quiche that made chef Michael Anthony love leeksMay 05, 2026 5:16 am - Leeks are the mildest of the indispensable onion family, less pungent than garlic and shallots, richer and more discreet when cooked. We do not eat them raw, but they soften quickly, and as they warm, their deliciousness is revealed.
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The best ways to cook with spring produce, including asparagus, peas and herbsApr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
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Stop using salad dressing: Toss with lemon juice and olive oil, and call it a dayApr 29, 2026 5:43 am - On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
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