Serves 4

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spi...

These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.Slideshow: Best Sandwiches ...

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...