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Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It's a minor innovation, but it greatly improves the standard recipe.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Quinoa, black beans, and preserved lemon are tossed with a sweet orange dressing in this tasty salad with plenty of color and texture.
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This unique take on a cornbread stuffing uses poppy seeds, bell peppers, and bacon for a visually-appealing side dish for your holiday meals. Add toasted pecans pieces, dried sweet cranberries, or golden raisins for a twist!
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A great summer salad with a fresh minty taste and tangy dressing that everyone will love!
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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A light and fluffy cherry chiffon pie made with canned sour cherries.