Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Bonnie Wilkens Metully
Author: Sara Moulton
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
Author: Marielle Ainsworth
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Author: Faith Willinger
Author: Jocelyne Roux
Author: Sara Foster
Author: Elise Mitzel-Ulanoff
Author: Shelley Wiseman
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...
Author: Bon Appétit Test Kitchen
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Author: Colin Cowie
The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.
Author: Hong Thaimee
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice,...
Author: Anna Stockwell
Author: Jamie Oliver
Author: Faith Durand
Author: Todd English
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...
Author: Anna Stockwell
Author: James Beard
Author: Jennifer Iserloh
Author: Adeena Sussman
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner