extra virgin olive oil
crushed red pepper
Grilled King Salmon With Walnut Tarator and Cherry Tomato Salad From 'A Boat, a Whale & a Walrus'
Marinated Rainbow Chard from 'Franny's'
The Food Lab: Cryo-Blanched Green Beans Recipe
Argentinian Brisket With Chimichurri From 'Joy of Kosher'
Vegan Braised Kale and Chickpea Sandwich With Sumac Onions Recipe
Tender Braised Lamb Shanks With Bitter Herb Salad Recipe
Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe
Cook the Book: Catalan Potatoes Bravas
Cilantro-and-Lime Marinated Chicken Fajita Kebabs Recipe
Cook the Book: Tuscan Bean Soup
Ajo Blanco (Spanish Chilled Bread and Almond Soup) Recipe
Turkey, Bacon, and Broccoli Rabe Shooter's-Style Sandwich Recipe
Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma) Recipe
Bagna Cauda (Anchovy-Garlic) Popcorn Recipe
Hot or Cold Creamy Lettuce Soup Recipe
Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime (Bar Tartine)
Fainting Imam (Turkish Baked Stuffed Eggplant) Recipe
Vegan Spinach and Artichoke Dip Recipe
Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella Recipe
Spanakopita (Greek Savory Greens Pie) Recipe
Roasted Mushrooms With Bacon and Eggs From 'Downtown Italian'
Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) Recipe
Sheet-Pan Cuban Sandwiches Recipe
The Nasty Bits: Whole Hock Recipe