Vegetable
This is Quite Possibly the World's Easiest Sauce
Yes, it comes from a fancy, chef-y cookbook. But this sauce is anything but exclusive. In fact, there are very few foods it can't go on.
Choose Your Own Adventure: Taco Tuesday Edition
You spoke and we listened: Here's the taco you've been yearning for.
Jalapeño and Lime–Marinated Skirt Steak Tacos
A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.
Shrimp and Noodle Medicine Soup
Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.
Seared Steak With Cipolline Onions And Radicchio
Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.
Easy One-Pot Caprese Pasta
It truly doesn’t get any easier than this one-pot sensation.
Mustard-Crusted Pork Loin With Apple–Cabbage Slaw
During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.
Pasta With Rock Shrimp, Chile, and Lemon
This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
Braised Artichokes with Tomatoes and Mint
All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.
Cannellini Beans With Spinach
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Roasted Carrots With Stracciatella And Buckwheat
The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.
Brisket with Pomegranate-Walnut Sauce
Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.
The Easiest Way to Clean a Blender
Cleaning the crevices of a blender often feels like it requires the skills of a surgeon. But not if you know this trick.
3-Ingredient Steak With Crispy Parmesan Potatoes
This easy steak dinner is made with only three ingredients, but is full of rich, satisfying flavor.
Grilled Beef Skirt Steak With Onion Marinade
This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.
Jarred Tomato Sauce Isn't Great. Until You Do This to It.
The red stuff in the jar isn't really sauce. Just like yeast, it's more of a starter.
Halibut Stuffed With Kale and Feta Pesto
Stuffing halibut fillets with zesty pesto is faster than marinating, but just as flavorful.
Why Isn't My Fettuccine Delicious?
Pasta can go wrong so many ways. Here are some tips for making it right.
Master the French Dip
The task of making a classic French Dip sandwich might seem a little crazy. Don't worry—Sandwich Theory will make it all possible.