Author: Elena Faita-Venditelli
Author: Deborah Schneider
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Author: Stephan Pyles
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying or my Oxtails with Boiled Peanut Stew. This will keep for months...
Author: Todd Richards
Author: Geoffrey Zakarian
Author: Terry Conlan
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens,...
Author: Donna Hay
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck...
Author: Lillian Chou
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a...
Author: Chris Morocco
Author: Melissa Roberts
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet...
Author: Anna Stockwell
Author: Sue Zemanick
Author: Ruth Cousineau
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Author: Donna Hay
Author: Barbara Pool Fenzl
Author: Terry Conlan
Author: Susan Roberts-Muz
Author: Jody Adams
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of...
Author: Lillian Chou
Author: Ginny Hamisch