Author: Edi Meadows Morrissette
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of...
Author: Chris Morocco
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Melissa Roberts
Author: Rozanne Gold
Author: Jamie Elizabeth Flick
Author: Aviva Goldfarb
Author: Ian Knauer
Author: Katie Brown
Author: Todd English
Author: Maria Helm Sinskey
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Janine Whiteson
Author: Paul Grimes
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
Author: Rosita Missoni
Author: Marge Perry
Author: Melissa Roberts
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious...
Author: Andrew Friedman
Author: Gwyneth Paltrow
Author: Madeleine Smith
Author: Raymond Sokolov
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos
Author: David Allen
Author: Piero Selvaggio
These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga's family.
Author: Angela Dimayuga
Two classic Italian dishes made into one with this recipe from Delish.com.