Cornmeal lends these crackers a golden glow and a nice crunch. Serve them with cheese or all on their own with cocktails.

Green peppercorns subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance.

The mayonnaise works as a zesty dip for both, so you may want to double the amount.

Honest isn’t a word that comes up much when side dishes are being discussed, but that’s exactly how these smashed potatoes and peas strike us.

Prized by gardeners during the Renaissance, celery root has a light celery flavor and a dense flesh that is perfect for shredding into slaws.

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...

If you don't happen to have any day-old corn bread on hand, just follow our recipe—fresh regular corn bread may be too moist.

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...

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.