Author: Gina Marie Miraglia Eriquez
Author: Melissa Hamilton
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Yotam Ottolenghi
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it...
Author: Jackie Mote Carlile
Author: Deborah Madison
Author: James Beard
Author: Michael Lomonaco
Author: John Willoughby
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Author: Michael Noble
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Author: Kelsey Nixon
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Lara Ferroni
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Author: Victoria Granof
Author: Joel Fuhrman, M.D.