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Explore 828 recipes, 44 articles, 3 galleries, 319 videos, and more

Orecchiette with Sausage, Corn, and Chiles

Time:20 mins
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Leftover Salade Nicoise

Time:1 hour 20 mins
Ingredients
  • 2 tablespoons minced shallot
  • 1 tablespoon red-wine vinegar
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
  • Coarse salt and freshly ground pepper
  • 1 pound tiny new potatoes, boiled until tender
  • 2 tablespoons fresh chopped dill
  • 1 1/2 cups fresh or cooked corn kernels (from 2 ears)
  • 1 1/2 ounces Parmesan cheese, shaved (about 1/2 cup)
  • 1/2 cup firmly packed fresh basil leaves, plus more for serving
  • 1 pound tomatoes (about 2 1/2 medium), cut into 1-inch wedges
  • 1 large endive (about 6 ounces), cut into thin strips lengthwise
  • Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces
  • Leftover Grilled Herbed Shrimp, cold or room temperature
  • 4 links fresh chorizo or other sausage, halved lengthwise and grilled
  • Tender lettuce leaves
  • 4 large eggs, hard-boiled, halved, and salted
  • Anchovy fillets packed in olive oil, for serving
  • Olives, for serving
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Butterfield Stageline Chili

Ingredients
  • 1/4 cup olive oil
  • 4 pounds beef brisket, cut into 1/2-inch pieces
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground pork
  • 2 large white onions, chopped
  • 4 Anaheim chilies (6 ounces), chopped
  • 1 Scotch bonnet chili, minced (remove ribs and seeds for less heat, if desired)
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh oregano
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 (28-ounce) cans whole peeled plum tomatoes in juice
  • 2 cups chicken broth
  • Sour cream, for garnish
  • Soda crackers, for garnish
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Artichoke Pasta Salad

Time:20 mins
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Rotelle with Onions, Cucumbers, and Herbs

Time:45 mins
Ingredients
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
  • Coarse salt and freshly ground pepper
  • 1 pound rotelle (wagon-wheel pasta)
  • 1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
  • 2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large
  • 1/4 cup Champagne vinegar
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Avgolemono Soup

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Chicken Pot-au-Feu

Ingredients
  • 4 poussins (about 1 pound each), necks removed
  • Coarse salt and freshly ground pepper
  • 16 sprigs fresh thyme
  • 20 ounces pearl onions
  • 3 quarts homemade or low-sodium store-bought chicken stock
  • 2 cups dry white wine
  • 1 pound baby or halved small carrots, peeled, tops trimmed
  • 12 ounces baby red potatoes (halved if large)
  • 3 celery stalks, cut on the diagonal into 2-inch pieces
  • 6 garlic cloves, thinly sliced
  • 10 black peppercorns
  • Fresh chervil, for garnish
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Soba Salad

Ingredients
  • 3 tablespoons safflower oil, divided
  • 1 large shallot, halved and thinly sliced crosswise (1/3 cup)
  • 3.5 ounces bunashimeji (beech mushrooms)
  • 9 ounces buckwheat noodles
  • 6 tablespoons soy sauce
  • 1/4 cup rice vinegar (seasoned)
  • 1 teaspoon sriracha
  • 2 teaspoons sesame oil
  • 2 scallions, thinly sliced on the bias
  • 1/2 English cucumber, cut into 1 1/2-inch-long matchsticks
  • 2 tablespoons sesame seeds, toasted
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Classic Tomato Sauce

Other Ideas:
Garlic, Onions, Plum tomatoes
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Feijoada

Ingredients
  • 2 pounds dried black beans, picked through
  • 2 pound fresh pork ears, cut into 1-inch pieces
  • 2 fresh pork feet, cut into 6 pieces each
  • 1 fresh pork tongue, cut into 1-inch pieces
  • 1 pound fresh pork ribs, cut into individual ribs
  • 3/4 pound slab bacon (smoked pork belly), cut into 2-by-1/4-inch pieces
  • 2 bay leaves
  • 8 ounces smoked pork sausage, such as andouille or kielbasa, sliced 1/4 inch thick on the bias
  • Coarse salt and ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 10 cloves garlic, minced
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