Main Dishes

Main Dishes

Soba noodles, hearty and flavorful Japanese noodles made from either buckwheat only or buckwheat and wheat flour, pair perfectly with peppery watercress and a spicy dressing.

I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it.

If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.

If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.

I call this dish Persian Shepherd's Pie because, like the British favorite, it's a one-pot meal that's served up in hearty slices.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

This recipe is full of fresh flavors and takes no time to make.

Cocoa powder is a key ingredient in many Mexican dishes and French game dishes.

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  • From soy sauce to Sriracha, the evolution of sauces

    What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.

Top Recipes

Video: How to slice an onion

Contributor Francis Lam demonstrates how to slice an onion and not your fingers.