Pork stew with melted cabbage and sauerkraut is a hearty, tangy, satisfying dish suited for cold winter nights. Some version of this pork and cabbage stew, called bigos, is enjoyed throughout Poland, where it is considered the national dish.
Read MoreOften a recipe that calls for Italian sausage will specify whether you should use links with fennel seed, here the choice is up to you. Sausages with fennel seed and the licorice flavor from the fresh fennel bulb will be intensified; pick those without, and the flavor will be quieter.
Read MoreIn Italian cooking, the word "piccata," as in veal piccata or chicken piccata, stems from an old verb, "piccare," meaning "to prick." Although the word isn't used much today, chicken piccata remains a staple in Italian cooking.
Read MorePumpkin isn’t just for desserts. You can make this savory taco recipe using this fall favorite produce along with other tasty ingredients.
Read MoreCheese and spinach manicotti with meat sauce makes a hearty family dinner or main course for an Italian-style buffet. The filling and sauce can be made the day before and the casserole can be assembled several hours in advance, if desired.
Read MoreThis versatile sauce is made of shredded cucumber and plain yogurt. Use Greek yogurt or try labneh, the Middle Eastern yogurt, which imparts an especially rich and satisfying flavor. Serve this sauce with grilled lamb and flatbreads, toasted until warm on the grill.
Read MoreMaking gnocchi from scratch might seem like a daunting cooking task, but the process is easier than you think. These pillowy delights can be cooked the same day or frozen for several weeks. They cook beautifully straight from the freezer!
Read MoreTo top off a great meal, gather round the kitchen counter and enjoy a dessert favorite: fresh rhubarb and strawberry pie. For the crust, use vegetable shortening for easy dough handling and maximum flakiness; unsalted butter adds rich flavor.
Read MoreTramezzini are neat sandwiches with the fillings perfectly aligned to the very edge and made with plain white bread. Make them yourself at home, and have them for lunch or for antipasti.
Read MoreThis easy pozole verde cooks quicker than traditional pozole rojo. It contains the same drained hominy but cooked in a green tomatillo based sauce and loaded up with shredded chicken.
Read MoreSo say goodbye to dry chicken breasts as we welcome the underrated and delicious thigh, one of the richest and most flavorful parts of the bird.
Read MoreLearning how to cook chicken thighs in the oven is just as easy as seasoning them simply and letting your appliance do its thing.
Read MoreWith chicken and potatoes cooked together in a foil pack over the grill, this is a perfect camping recipe.
Read MoreChicken thighs are a great alternative to chicken breast because it's more affordable and doesn't dry out. Here, they are cooked with canned artichoke hearts and a lemon cream sauce for an easy but elegant dinner.
Read MoreLamb marries perfectly with garlic. Sweet spices such as cardamom and cinnamon likewise complement. I like to serve the grilled lamb with a condiment made of shredded cucumber and plain yogurt.
Read MoreUpgrade the soup and sandwich combo with a cucumber and avocado gazpacho. Top it with red grapes, chives and more avocado.
Read MoreA salad of salmon, both smoked and canned, mixed with hot sauce, chopped fennel (for crunch), red pepper and chives, tops slices of rye in this smorrebrod-style sandwich.
Read MoreTake dinner tonight to the next level. Create a delicious sesame sauce to go over baked chicken thighs for a meal that beats takeout.
Read MoreLearn how to get every bit of meat from a crab with this step-by-step guide with photos and instructions.
Read MoreThis versatile recipe for cinnamon apple sheet cake is as good for brunch as it is for dessert. Make it for Rosh Hashanah, as a nut-free snack cake or a dairy-free breakfast treat.
Read MoreThe thickness of the cheese is more important here than the shape. I have used a wedge of imported provolone, squares of kasserie cheese and two half-moon-shaped pieces of domestic provolone. All will work, as long as they are 3/4- to 1-inch thick.
Read MoreCaramelized onion, asparagus and goat cheese offer a fresh spring take on quesadillas. This recipe is sure to be a hit with cheese lovers and veggie lovers alike.
Read MoreMini BLTs garnish Bloody Marys with whimsy and an explosion of flavor. A freshly made arugula pesto stands in for the lettuce.
Read MoreThis wonton soup with chicken and bok choy makes for a perfect fall or winter warm-up—particularly with spicy chile crisp on the side.
Read MoreSpicy chile crisp is a great way to punch up a chicken dinner. Try this recipe for chile crisp chicken with shallots and green beans.
Read MoreThough there is some discrepancy as to where crab salad Louis was invented, everyone agrees that this wonderful seafood-based salad includes huge chunks of cold poached crab and is garnished with hard-cooked eggs, black olives and a house dressing of either thousand island or Russian.
Read MoreSpending a little time on even a simple salad is the difference between a great salad and one that is an organic afterthought. Insist, too, on homemade dressings--I am always a trifle suspicious of bottled dressings that have an inordinately long shelf life.
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