Author: Sondra Glucksman
Author: Elissa Meadow
Author: Frank Stitt
Author: Pat Neely
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Author: Andy Baraghani
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as...
Author: Jamie Oliver
Author: Oretta Zanini De Vita
Author: Jim Tarantino
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Author: Molly Wizenberg
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Shullie Neumark
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Author: Alison Attenborough
Author: Ming Tsai
Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.
Author: Jill Dupleix
Author: Amy Finley
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Joanne Weir
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Deborah Madison
This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too
Author: Jamie Oliver
Author: Tori Ritchie
Author: Maggie Ruggiero