Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Author: Gordon Ramsay
Author: Kemp Minifie
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Sheila Lukins
Author: Alexis Touchet
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new...
Author: Anna Stockwell
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: Maggie Ruggiero
Author: David Ruggerio
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
Author: Rhoda Boone
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
Author: Gina Marie Miraglia Eriquez
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky...
Author: Toni Oltranti
Author: Ming Tsai
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a...
Author: Lillian Chou
Author: Jacques Pépin
Author: Anthony Marini
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: Melissa Clark
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
Author: Ruth Jacobson
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't...
Author: Andy Baraghani
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Author: Michael Lomonaco
Author: Pat Neely
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
Author: Michele Scicolone