Author: Jill Silverman Hough
Author: Leon E. Soniat Jr.
Author: Katie Brown
Author: Lora Zarubin
Author: Susan Spicer
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Maggie Ruggiero
Author: Ina Garten
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Ursula Ferrigno
Author: Anna Getty
Author: Roy Finamore
Author: Maura Chamberlain
Author: Lorraine Vassalo
Author: Madeleine Smith
Author: Gina Marie Miraglia Eriquez
Author: Aviva Goldfarb
Author: Sharon Buck
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Author: Ila Walrath
Author: Victoria Granof
Author: Shelley Wiseman
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
Author: Ian Knauer
Author: Paul Grimes
Author: Andrea Albin