Author: Abigail Johnson Dodge
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Author: James Beard
Author: Jennifer Iserloh
Author: Julie Hasson
Author: Cindy Mushet
Author: Jacques Pépin
Author: Charles Clark
Author: Kevin West
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Diane Rossen Worthington
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Alice Medrich
Author: Gina Marie Miraglia Eriquez
Author: Claudia Fleming
A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
Author: Johnny Hernandez
Author: Michael Lomonaco
Author: Julie Hasson
Author: Melissa Hamilton
Author: Mark Russ Federman
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Evan Kleiman
Author: Gaston Acurio
Author: Deborah Schneider
Author: Kay Chun
Author: Abigail Langlas