Author: Bruce Weinstein
Author: María Del Mar Sacasa
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
Author: M. J. Adams
Author: Kelsey Bunker
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Author: Selma Brown Morrow
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Author: Camille Becerra
Author: Tori Ritchie
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Idelle Levey
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Chad Robertson
Author: Sylvia Pease
Author: Lisa A. Wilson
Author: Jennifer Denton
Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Author: Michael Chiarello
Author: Ursula Ferrigno
Author: Julia Turshen
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious-and no tears.
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Author: Shelley Wiseman
Author: R. A. Street
Author: Jennifer Iserloh
Author: Julie Richardson
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks