Serves 4
Recipe Themes
This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...
Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...
Adding ricotta to a quick mix of ground lamb and fennel creates moist, delicious meatballs Slideshow: More Meatballs...
A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragran...
This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...
These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...
Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...
When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...
Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar...
At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...
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