Author: Sally Siegel
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Amanda Hesser
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
This dressing is creamy, savory, and totally addictive. It's got garlic, rice vinegar, and honey balancing out the peanut butter and soy sauce.
Author: Claire Saffitz
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Julie Wilson
Author: Jeanne Kelley
Author: Kristine Kidd
Author: Maria Helm Sinskey
Author: Lauren Beal
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...
Author: Chris Morocco
Author: Jay Wetzel
Author: Tina Miller
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Author: Jason Hammel
Author: Mark Bittman
Author: Oliver Strand
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
Author: Bruce Aidells