Author: Beth Elon
Author: Tina Miller
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Giada De Laurentis
Author: J. Patrick Truhn
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
Author: Diane Rossen Worthington
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema...
Author: Lena Cederham Birnbaum
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest...
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Lesley Téllez
Author: Liza Schoenfein
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...
Author: Shelley Wiseman
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
Author: Jennifer Parisi
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency...
Author: Marcella Hazan
Author: Zarela Martinez
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks
Author: Michael Lomonaco
Author: Rick Rodgers
Author: Ruth Cousineau
Author: Daniel Patterson
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
Author: Melissa Roberts
Author: Marlena Spieler
Author: Chris Schlesinger
Author: Ian Knauer
Author: William Viets
Author: Jennifer Martin
Author: Michael Romano