Author: Katie Brown
Author: Mindy Fox
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
Author: Daniel Holzman
Author: Molly Wizenberg
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
Author: Fredéric Morin
Author: Jean Anderson
Author: Molly Wizenberg
Author: Adeena Sussman
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Author: Maria Helm Sinskey
Author: Todd English
Author: Soa Davies
Author: Robyn Fuoco
Author: Dodie Thompson
Author: Sam Sifton
Author: Ashley Christensen
Author: Gerry Hayden
Author: Donatella Arpaia
Author: Suzanne Goin
Author: Eugene I. Cleary
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Armandino Batali
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Author: Alison Roman
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Author: Molly Stevens
Author: Andrew Carmellini
Author: Cynthia Nims
Author: Mark Bittman