It's common knowledge that cranberry and orange make a dynamic duo, but when you mix it up and substitute clementines for the orange, the synergy is off the charts. So imagine the delights in a tart cranberry...

The Piemontese classic, beef braised in Barolo, becomes positively spectacular when made with short ribs, which dissolve into mouthwatering chunks of meat in a complex sauce.

Many vegetables benefit from roasting, which deepens their flavor, and broccoli is no exception. Frying capers first in a chile-laced olive oil, where they bloom and crisp, then showering them on top,...

Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

Kale chips are this year's latest craze in the snack department. Suddenly they seem to be everywhere, and for a hefty price. But you won't believe how easy these crisps are to make at home for a fraction of the...

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season....

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stem is as delicious as the leaves....

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a...