Toast pine nuts in a dry heavy-bottomed fry pan over medium-low heat, shak ...

Highly nutritious salmon becomes melt-in-your-mouth tender after a short b ...

Baked and served in the same skillet, this hearty egg dish is just right f ...

Commonly called simply chili verde, or “green chili,” this eas ...

Turnips have a delicately sweet flavor when young, but as they mature they ...

These roasted vegetables can be served hot from the oven, warm or at room t ...

Cooking greens are abundant in spring. Here, Tuscan kale (also know as bla ...

In this recipe for simple, satisfying winter fare, sweet yet tangy dried c ...

Plump, fleshy green olives have a salty, meaty, well-rounded flavor and hi ...

Thai green curry paste has an incredibly bold, concentrated taste as well ...

Oven roasting at a high temperature concentrates the moisture and flavor i ...

In early spring, start checking your local farmers’ market for fava ...

In many Mediterranean countries, fresh herbs are used as primary salad ingr ...

Duck breast has a fairly thick, fatty skin. When the breast is seared, some ...

This chicken is seasoned with a paste made from classic French ingredients& ...

Deveined shrimp are now readily available. They are easier to peel, too, si ...

Before cooking, fresh fava beans must first be shelled, or removed from the ...

Every good (and responsible) cocktail-party menu includes a starch dish, an ...

Make this soufflé when the garlic is tender and subtle, in other words ...

Grits, served with milk and butter, are a breakfast staple in much of the A ...

Gorgonzola, a blue-veined cow's milk cheese from northern Italy, melts beau ...

Salty, pepper-flecked Italian pancetta both contrasts with and complements ...

This corn bread gets a lively kick from chipotle chilies, which are dried, ...