Author: Jeffrey Alford
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Eric Ripert
Author: Andrej A. Fritz
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Author: Billie Tumblin
Author: Ross Dobson
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Christian Etchebest
Author: Marisol Benadayan-Bennaroch
Author: Micah Carr-Hill
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Nancy Grubin
Author: Gil Marks
Author: Ruth Cousineau
Author: Jeanne Kelley
Author: Francine Maroukian
Author: Giada De Laurentiis
Author: Paul Grimes
Author: Lillian Chou