Author: Ruth Cousineau
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Author: Melissa Roberts
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Deborah Madison
Author: Stephan Pyles
Author: Chef Neil Perry
Author: Barbara Kafka
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
Author: Alison Attenborough
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.
Author: Nick Korbee
Author: Tori Ritchie
Author: Blair Box
Author: Andrea Webster
Author: Daniel Young
Author: Wendy Giman
Author: Bahija
Author: John Pozza
Vegetable Frittata with Asiago Cheese
Author: Sheila Jacobs
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Susan Feniger
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky...
Author: Joe Sevier