Author: Penelope Casas
Author: Maggie Ruggiero
One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty, nutty, and nuanced. I love a Philippine cane vinegar...
Author: Hugh Acheson
Author: Gerardo Gonzalez
Author: Fran McCullough
Author: Miriyam Glazer
Author: Ming Tsai
Author: Georgia Downard
Author: Francois Payard
Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.
Author: Katrina Scott
Author: Melissa Perello
Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Author: Belinda Leong
Author: Charlie Trotter
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
Author: Herta Guhl
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Lillian Chou
There are few joys greater than eating ripe berries straight from the carton. But here's one: tossing them with sugar so they're juicier and sweeter, then folding them into freshly whipped cream. Whipping...
Author: Chris Morocco
Author: Jill Silverman Hough
Author: Julie Hasson
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Author: Eli Kulp
Author: Cathy Whims
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Dede Wilson