For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
It's so straightforward to put everything under the broiler at once and remove each component as finished-when the bread is toasted, the romaine is wilted,...
Author: Paul Grimes
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the...
Author: April Bloomfield
These 3-ingredient poatoes are a great go-to dinner side dish. They are perfectly crispy on the outside and fluffy on the inside.
Author: Land O'Lakes
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle...
Author: Sara Dickerman
Try WomansDay.com's Crispy Parmesan Chicken Recipe, a healthful baked chicken entree with all the punch and crunch of fried food with none of the added...
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of...
Author: Sohla El-Waylly
I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff,...
Author: Chef John