Author: Melissa Roberts
The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.
Author: David Kamen
Author: Janet Fletcher
Author: Gil Marks
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Author: Andrea Albin
Author: Chuck Williams
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Molly Wizenberg
Author: Lillian Chou
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: Lauren Beal
Author: Amanda Hesser
Author: Kristine Kidd
Author: Maria Helm Sinskey
Author: Tina Miller
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
Author: David Schmidt
Author: Mark Bittman
Author: Oliver Strand
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Sam Hazen
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...