Author: Judith W. Harris
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Amy Finley
Author: Rozanne Gold
Author: Judy Rodgers
Author: Anna Stockwell
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: Ian Knauer
Author: R. A. Street
Author: Sydney A. Ducker
Author: Bruce Aidells
Author: Catherine McCord
Author: Shelley Wiseman
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Matt Lewis
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
Author: Katherine Sacks
Author: Rebekah Peppler
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Ethan Stowell
Author: Aviva Goldfarb
Author: Sarah Magid
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Author: Stephan Pyles
Author: Jeanne Thiel Kelley
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Cory Schreiber
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Janet Taylor McCracken
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.