Author: Huma Siddiqui
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Marlena Spieler
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Author: Anthony L. Howell
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Suzanne Goin
Author: Susan Herrmann Loomis
Author: Sergio Remolina
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Author: Bon Appétit Test Kitchen
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Michael Lomonaco
Author: Ming Tsai
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Nancy Silverton
Author: Grace Young
Author: Ivy Manning
Author: Johnny Hernandez
Author: Paul Grimes
Author: Steven Raichlen
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Douglas Rodriguez