Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Michael Schlow
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Nancy Oakes
Author: Judy Collins
Author: Lora Zarubin
Author: Sheila Lukins
Author: Gretchen Holt-Witt
Author: Paula Wolfert
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Gil Marks
Author: Gina Marie Miraglia Eriquez
Author: Marge Perry
Author: Alexandra Leaf
Author: Tracey Medeiros
Author: Rick Rodgers
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've...
Author: Lillian Chou
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: Gina Marie Miraglia Eriquez
Author: Floyd Cardoz
Author: Bon Appétit Test Kitchen
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Active time: 20 min Start to finish: 20 min
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell