Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Ian Knauer
Author: Paul Bartolotta
Author: James Beard
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but...
Author: Molly Baz
Author: Maria Helm Sinskey
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
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Georgia Downard
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Michael Lomonaco
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Maura Chamberlain
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has...
Author: Amy Emberling
Author: William Viets
Author: Maura Chamberlain
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Paul Grimes
Author: Charlie Trotter
Author: Wolfgang Puck
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing...
Author: Melissa Roberts
Author: Carmen Scott
Author: Oriana Neri
Sweet, tender pearl onions are the stars of this reimagined classic, which gets an elegant update from fennel, citrus, and Parm.
Author: Mindy Fox
Author: Harriet Tupler