Author: Charlie Trotter
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
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: Ian Knauer
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
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: Paul Grimes
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
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Paul Bartolotta
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: William Viets
Author: Maura Chamberlain
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Oriana Neri
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty...
Author: Katherine Sacks
Author: Maura Chamberlain
Author: Wolfgang Puck
Author: Harriet Tupler
Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.
Author: Donna Hay
Author: Chef Joshua McFadden
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: Carmen Scott
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of...
Author: Ruth Cousineau