Author: Sara Moulton
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: James Beard
Author: Julia Child
Author: Kristin Donnelly
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil...
Author: Andy Baraghani
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy,...
Author: Katherine Sacks
Author: Sara Foster
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Todd English
Author: Elise Mitzel-Ulanoff
Author: Faith Durand
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken...
Author: Katherine Sacks
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the...
Author: Bon Appétit Test Kitchen
Author: Rick Tramonto
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Kristin H. R. Small
Author: Inez Holderness