All Recipes
Braised Lamb Shanks with Herb Salad
Braised lamb shanks are brushed with hot mustard sauces and crisped in a skillet before being served with a fresh her...
Patrick Clark's Rack of Pork with Cider-Pepper Glaze
A peppery, apple-forward cider glaze is the perfect pairing for a succulent roast rack of pork.
Ma Po Eggplant in Garlic Sauce
Spicy, stir-fried pork with ginger and garlic is a deliciously piquant foil for silky broiled eggplant in Andrew Zimm...
Pork Tenderloin with Chipotle Marinade
Chipotles, orange juice, cumin, and oregano blend up into a flavorful marinade for pork, chicken, and shrimp.
Braised Lamb Shanks with Garlic and Indian Spices
Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon.
Honey-Glazed Baby Back Ribs with Whiskey Marinade
Though you'll need six and a half hours to marinate, roast, and grill these tender, smoky ribs to perfection, only ha...
Grilled Lamb Chops with Herby Yogurt Sauce
Plain yogurt is an excellent base for a marinade. It slowly tenderizes meat, rendering it juicy but never mealy or to...
Owamni Sweet Potatoes with Maple-Chile Crisp
Maple sugar lends complex sweetness to chef Sean Sherman's mouthwatering chile crisp, which he drizzles over roasted ...
Garlicky Haricots Verts with Hazelnuts
Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flav...
Brussels Sprouts and Broccoli with Cranberry Agrodolce
A quick, high-temperature oven roast yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli.
Curry-Roasted Butternut Squash and Chickpeas
After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the ...
Cauliflower Gratin with Manchego and Almond Sauce
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked unti...
Butternut Squash with Homemade Harissa
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featur...
Roasted Beets and Celery Root with Goat Butter
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy.
Warm Mushroom Salad with Bacon Vinaigrette
At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this sala...
Swiss Chard and Leek Gratin
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made wi...
Turnip Casserole with Porcini Crumb Topping
We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and c...
Beet-and-Apple Salad
For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This versio...
Squash Gratin with Poblanos and Cream
At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individ...
