Once you taste our batter-fried onion dippers, those blooming onions and onion rings you’ve always loved will seem so yesterday.

Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist....

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course.

Colcannon, a classic Irish combination of mashed potatoes with cabbage or kale, is standard winter fare. If that sounds, well, boring, trust us, this version is anything but that....

The miniature scale of Brussels sprouts makes them the perfect choice for a finely shredded lemony slaw to top the sliders. The freshness of the sprouts along with the little hit of acid in the dressing helps balance the rich flavor of the barbecue turkey....