Chicken Francese—chicken cutlets dipped in egg, fried, and served with a lemony sauce—is an Italian-American favorite.
This salad is a refreshing way to start a meal.
In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food.
This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.
An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat.
A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy.
This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice.
Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on.
This salad packs bright flavor with minimal fuss.
In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.
You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot.
Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor.
These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote.
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