Author: Fran Love Taylor
Author: Robin Davis
Author: Steve Ftacek
In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from...
Author: April Bloomfield
Author: Rose Levy Beranbaum
Author: Claudia Fleming
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Author: Tracey Seaman
Author: Selma Brown Morrow
Author: Kemp Minifie
Author: Nils Bernstein
Author: Dede Wilson
Author: Sheila Lukins
Author: Yvette Van Boven
Author: Molly Stevens
Author: Lorraine Pascale
Author: Catherine McCord
A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Author: Anna Stockwell
Author: Maggie Ruggiero
Author: Paul Grimes
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Author: Chris Morocco
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: Carolynn Angle
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Author: Tony Gemignani
Author: Ania Catalano
Author: Ruth Cousineau
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Author: Keith Pandolfi