This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors.

Here, we’ve grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.

In Morocco, three food editors follow their noses to a spice bazaar, hike into the High Atlas, and lose their hearts to the land.

Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that's perfect with fish or white meat.

Preparing the zucchini for this dish won’t heat up your kitchen—simply salting thin slices is enough to tenderize them.

This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad....

Food editor Paul Grimes swears by this method to season French omelet pans.

Who needs toast when you have golden croutons in this otherwise classic omelet?

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.