This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
The operative word here is simple. Or is it crackly? Or maybe crisp-skinned? Or even sigh-inducingly tender? You tell us.
Simple to make, healthy, and aways a crowd pleaser, these Tuscan beans are packed with flavor from Pecorino Romano cheese, rosemary, thyme, and sage.
A rich, sweet, Mexican Day of the Dead tradition. (Why yes, some cultures celebrate their dead, rather, their dearly departed with bread.)
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