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Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Maggie Mariolis 6 comments

This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious. More

Gingery Pork Chops With Apricot and Feta Salad

One-Pot Wonders Yasmin Fahr 3 comments

Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and-ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze. More

Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 3 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

Cajun Pork and Beef Pie with Savory Cream Cheese Topping

Sunday Supper Jennifer Olvera 9 comments

This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 11 comments

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please. More

Pan-Roasted Salmon With Arugula and Avocado Salad

One-Pot Wonders Yasmin Fahr 2 comments

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook? More

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

J. Kenji López-Alt 1 comment

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

Scamorza-Loaded Pork Pizzaiola

Sunday Supper Jennifer Olvera 8 comments

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Maggie Mariolis 3 comments

It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible. More

Spicy Chicken Tacos With Corn, Feta, and Avocado

One-Pot Wonders Yasmin Fahr 6 comments

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado. More

The Best Chinese Orange Chicken

The Food Lab J. Kenji López-Alt 2 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. More

The Best Chinese Sesame Chicken

The Food Lab J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Sunday Supper Jennifer Olvera 4 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Smoked Rice Cakes with Korean Clam Sauce

Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Scallops With Spicy Quinoa, Kale, and Pistachios

One-Pot Wonders Yasmin Fahr 3 comments

Seared scallops top spicy quinoa that's mixed with ribbons of kale and crunchy pistachios for a quick and easy weeknight meal. More

Slow-Smoked Porterhouse Steaks

J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Pork Meatball Vindaloo With Pearl Couscous

Sunday Supper Jennifer Olvera 5 comments

This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Wheatberry and Watercress Salad With Bacon Vinaigrette

Max Falkowitz Post a comment

Rendered bacon fat becomes the base of a dressing for this hearty grain salad tossed with peppery watercress. More

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