Staff Favorites

Plus: More Chicken Recipes and Tips

A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, wh...

This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with r...

This popular mid-Anatolian family dessert is made with yogurt and walnuts and whatever else is at hand. Musa Dagdevi...

This Cypriot salad, which is traditionally served as part of a meze along with a glass of anise-flavored raki, is par...

Musa Dagdeviren improves on a classic mung-bean recipe from Gaziantep by adding a tangy and slightly spicy dressing.

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-gen...

From Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought ma...

Jody Denton's daughter Ana calls him at the restaurant and asks him to bring this home; it's her favorite su...

Feel free to substitute thinly sliced sirloin steak or chicken breast cutlets for the veal here. Plus: More Grilling ...

To quickly thaw one pound of frozen pizza dough, brush it with olive oil, cover it with plastic wrap and microwave it...

Chayote, a type of squash widely used in Latin American cooking, is perfect for grilling because it stays crisp and b...

Swordfish is an extra-healthy choice since it's a source of omega-3 fatty acids, but the assertive spice rub here als...

Plus: More Pork Recipes and Tips

This is Jody Denton's version of pan bagnat, the Provençal sandwich that's traditionally made with tuna....

Using foil pouches, or hobo packs, is a fabulous way to grill seafood and sliced or cubed meat, because it allows foo...

Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extr...