Serves 4

The secret to this lush, deeply flavored romesco sauce is miso, which adds superb savoriness to the mix of almonds, t...

This simplified version of Daniel Humm’s whimsical appetizer at NYC’s Eleven Madison Park has store-bought smoked stu...

To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the chee...

Philadelphia restaurateur Aimee Olexy makes her outstanding egg salad with a number of surprise ingredients, includin...

At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook h...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...

This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardin...

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. ...

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna cassero...

This silky dairy-free cauliflower puree is a terrific side dish to meat or poultry. Slideshow: Great Cauliflower Rec...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

Lee Hefter, chef at Spago Beverly Hills, serves his extravagant steak with peppercorn sauce and two-cheese mashed pot...

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.Slideshow: More Fantastic Mas...

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, ...

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...

Anya Fernald likes to fry rabbit with a crunchy, lightly spiced coating. To add a little more crunch, throw a bit mor...

Mourad Lahlou says that chermoula (a Moroccan seasoning containing primarily garlic and coriander) is essentially the...

Andrew Zimmern’s Kitchen Adventures This salad might not be the healthiest way to start off a New Year’s weight-loss...

“Some people follow Texas or American barbecue. Me, I’m a connoisseur of Korean barbecue,” says chef Roy Choi. “Grow...

For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent somethi...