Serves 8

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy t...

To help keep his chickens juicy throughout the lengthy smoking process, Brian Perrone soaks them first in a lemony br...

Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succ...

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

Meaty cuts, like leg of lamb or steak, can sit in a wine-based marinade for a couple of days, soaking up lots of flav...

A simple paste made with oil and spices can be rubbed on tofu two days in advance. The paste’s robust spices are espe...

A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. Grace Pa...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...

This is a dead-simple biscuit mix is super-convenient at home or on camping trips. Try using it to make a Smoked Sal...

Jeff Banker makes a summery, California-inspired version of this classic Italian sweet-and-sour mix of eggplant, cele...

On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. On...

Eden Grinshpan’s Eden Eats, debuting on the Cooking Channel in August, celebrates immigrant food cultures in the US. ...

This crowd-pleasing recipe, which is also delicious made with chicken, pairs the roasted birds with caramelized endiv...

These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, fro...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, ...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simm...