Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Tom Gilliland
Author: George D. Morrison
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Author: Lora Zarubin
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Author: Rhoda Boone
Author: Reed Hearon
Author: Ming Tsai
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
Author: Susan Springob
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
Author: Joy Ackerman
Author: Anne Marie Gaspard
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Author: Anna Stockwell
Author: Elizabeth Karmel
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Author: Alon Shaya
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Kemp Minifie
Author: Ming Tsai
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that...
Author: Hooni Kim
Author: John Stage
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
Author: Melissa Roberts
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Daniel Boulud
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Elizabeth Karmel
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks