How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Author: Katie Brown
Author: Daniel Holzman
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Molly Wizenberg
Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
Author: Jean Anderson
Author: Fredéric Morin
Author: Molly Wizenberg
Author: Adeena Sussman
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Author: Todd English
Author: Ashley Christensen
Author: Robyn Fuoco
Author: Soa Davies
Author: Dodie Thompson
Author: Maria Helm Sinskey
Author: Donatella Arpaia
Author: Sam Sifton
Author: Gerry Hayden
Author: Suzanne Goin
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Eugene I. Cleary
Author: Armandino Batali
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Author: Alison Roman
Author: Molly Stevens
Author: Andrew Carmellini
Author: Cynthia Nims
Author: Mark Bittman
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco