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4.0
(3.9)
Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.
4.7
(4.66)
Easy
Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.
4.0
(4.1)
This oxtail soup recipe is the ultimate dead-of-winter warmer.
3.6
(3.61)
This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco
4.0
(4.04)
Quick
This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.
4.0
(3.81)
Quick
This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston
4.0
(3.94)
Quick
Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.
4.0
(4.14)
Easy
This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
Easy
A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.
4.4
(4.35)
This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.
3.6
(3.6)
Quick
An aggressively seasoned marinade delivers big flavor.
4.0
(3.83)
Quick
The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.
3.3
(3.3)
Quick
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.
4.0
(4.1)
Quick
Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.
3.7
(3.65)
The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.
3.7
(3.67)
This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.
5.0
(5)
This steak pairs well with grilled corn or a crunchy salad.
4.0
(4.01)
Quick
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
4.0
(4.06)
Applying the rub to the chicken ahead of time infuses it with flavor.
4.7
(4.74)
Quick
At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.
4.3
(4.34)
Quick
Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.
4.0
(4.14)
Fluke, hake, or cod are all good substitutions for the halibut.
4.5
(4.5)
Quick
Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.
4.5
(4.5)