Main Dishes

Main Dishes

A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.

Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.

The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.

Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.

Don’t tell me you’ve never had a salad sandwich!

When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?

The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.

The tiny, tender manila clam is the most popular type for cooking in Taiwan. These are delicate tasting and quick to cook.

In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).

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    "My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.

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Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.