Author: Victoria Granof
Author: Alison Roman
Author: Douglas Rodriguez
Author: Sue Li
Author: Paul Grimes
Author: Alexander Smalls
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
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: Gaston Acurio
Author: Lorraine Pascale
Author: Calvin Harris
Author: Sue Li
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Nils Bernstein
Author: Adam Randall
A robust mix of white beans and macaroni in a light tomato sauce, a Pasta e Fagioli recipe that is ready to serve in under 30 minutes.
Author: Gilda Lupes
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
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: Adam Sappington
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: Dede Wilson
Author: Molly Stevens
These treats look fancy and luxurious, but they couldn't be easier to make. Since the truffle base is made from just two ingredients, using good-quality chocolate is key.
Author: Rhoda Boone
Author: Diane Morgan
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
Author: Steve Ftacek
Author: Claudia Fleming
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
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
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
Author: Ania Catalano
Author: Jeffrey Alford
Author: Catherine McCord
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez