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
They're pretty much like pretzel garlic knots.
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Author: Andrea Albin
Author: Jean Georges Vongerichten
Team this dish with a mixed green salad for a delicious lunch.
Author: Bruce Aidells
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Paul Grimes
Author: Frank Bonanno
Author: Frank Stitt
Author: Lidia Bastianich
Author: Gina Marie Miraglia Eriquez
I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a...
Author: Chef John
Author: Dave Kovner
Author: Melissa Roberts
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
Author: Lidia Matticchio Bastianich
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin,...
Author: Melissa Clark
The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.
Author: Jen Fisch
Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite pasta partner.
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Bon Appétit Test Kitchen