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To cook the perfect olive oil–fried egg, make sure the skillet is really hot.
4.0
(3.79)
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A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.
3.7
(3.72)
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Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
3.7
(3.73)
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Calling all savory breakfast people: This beans-and-greens egg bowl is for you.
3.6
(3.58)
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This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.
3.3
(3.29)
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Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
4.0
(3.78)
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There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.
4.5
(4.5)
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Look for celery root that is firm—not spongy—at the bottom end.
4.5
(4.5)
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Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
4.0
(3.82)
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It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
4.0
(3.92)
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Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
4.0
(3.91)
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You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
4.0
(4.13)
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Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.
4.0
(3.8)
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“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor
4.0
(3.86)
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Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
3.5
(3.54)
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Dates get even more Middle Eastern, dunked in tahini.
4.0
(4.2)
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An unexpected way to revamp hot chocolate.
3.6
(3.61)
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Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
3.0
(3.11)
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A low-fuss soup like this spicy, hearty number is great for a crowd.
3.7
(3.72)
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Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.
3.6
(3.58)
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Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.
4.0
(3.94)
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Tart, sour, and just as refreshing as ye olde cranberry sauce.
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Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.
4.7
(4.7)