This egg-less pasta dough-perfect for hand made shapes, like orrechiette, cavatelli and pici-quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the...
Author: Katherine Sacks
Author: Susan Reid
Author: Victoria Granof
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Gayle Pirie
Author: Sarah Tenaglia
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Author: María Del Mar Sacasa
Author: Paul Grimes
Author: Dede Wilson
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Author: Jenny Rosenstrach
The fastest way to turn turkey into breakfast: eat it on French toast.
Author: Todd Ginsberg of Fred's Meat & Bread, Atlanta
Tortillas with Eggs and Spicy Bean Chili
Author: Jenn Louis
Author: Alison Roman
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Author: En Ming Hsu
Author: Michael Santoro
Author: Roy Finamore
Author: Calvin Harris
Author: Alison Roman
Author: Kate Higgins
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Chris Morocco
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Author: Adam Rapoport
Author: Dede Wilson
Author: Alison Roman
Author: Catherine McCord
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Author: Victoria Granof