Author: Ted Allen
Author: Hugh Fearnley-Whittingstall
Author: Martha Hall Foose
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
Author: Ivy Manning
Author: Giada De Laurentis
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...
Author: Gina Marie Miraglia Eriquez
Author: Donna Hay
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Author: Stanley Tucci
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Rick Rodgers
Author: Victoria Granof
Author: Paul Grimes
Author: Grace Young
Author: Victoria Granof
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Author: Melissa Hamilton
Author: Shelley Wiseman
Author: Rochelle Palermo
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Author: Sharon Bowers
Author: Matt Lewis
Author: Bon Appétit Test Kitchen
Author: Roy Finamore
Author: Rick Bayless
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks