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
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.
Author: Melissa Perello
Author: Charlie Trotter
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Author: Belinda Leong
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: Alison Roman
Author: Gina Marie Miraglia Eriquez
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: Carol Gilbert