Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

bay leaves - Page 3 of 27

  • Recipe

    Sofrito

    The sofrito can be used as a base for sauces, stews, soups, pastas, and grains.

  • Recipe

    Dirty Fried Chicken

    This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving…

  • Recipe

    Southern Fried Chicken

    This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…

  • Recipe

    Congri (Cuban Black Beans & Rice)

    Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…

  • Recipe

    Stuffed Pasta Shells

    Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…

  • Recipe

    Shrimp Scampi

    Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty…

  • Recipe

    Roasted Pear and Blue Cheese Shortcakes

    Cheese course? Dessert? Serve them both in this sophisticated and not-too-sweet finale to wow your guests. The salty, pungent blue cheese is a genius pairing with the sweet, honey-roasted pears.

  • Recipe

    Beet and Blue Cheese Ravioli with Butter Sauce

    Pungent blue cheese and creamy mascarpone provide a counterpoint to the sweet roasted beets in these delicate ravioli. See the How to Make Ravioli article for step-by-step photos of how…

  • Recipe

    Broccoli Leaf Tortellini Soup

    In this hearty take on tortellini en brodo, a piece of Parmigiano rind lends its savory flavor to the broth and complements the earthy sweetness of the greens. You can…

  • Moveable Feast

    Whelk and Yukon Gold Potatoes with Celery Salsa Verde and Ramp Mayonnaise

    Slow cooking is the way to go with fresh whelk, says Chef Taibe. Simmering them helps to break down the protein and create a tender, meaty bite. When introducing an…