Author: Tanya Wenman Steel
Author: Julia Child
Author: Rebecca Miller French
Author: Georgia Downard
Author: Lidia Bastianich
Author: Niloufer Ichaporia King
Author: Duskie Estes
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Author: Alexander Smalls
Smoked Salmon Smorrebrod
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
Author: Amanda Hesser
Author: Jeanne Kelley
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Author: Joel Dennis
Author: Faith Heller Willinger
Making this homemade mayo recipe is worth the effort. It has a silky, smooth, creamy texture you'll never find in store-bought varieties.
Author: Jill Silverman Hough
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs....
Author: Einat Admony
Author: Molly Stevens
Author: Alexis Touchet
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Author: Faith Willinger
Author: Abigail Johnson Dodge
Author: Jeanne Thiel Kelley
Author: Jerome Navarre