Author: Piero Selvaggio
Author: Caitlin Williams Freeman
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes...
Author: Anna Jones
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Chris Styler
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Author: The Epicurious Test Kitchen
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Faith Heller Willinger
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
Author: Rick Tramonto
Author: Julian Marucci
Author: Michael Romano
Author: Tina Thompson
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: David Allen
Author: Michael Lomonaco
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Michele Scicolone
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones