Author: Bruce Aidells
Author: Michael Lomonaco
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Andrea Albin
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
Author: Gina Marie Miraglia Eriquez
Can be prepared in 45 minutes or less.
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
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same...
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Author: Soa Davies
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little....
Author: Alison Roman
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...
Author: Oliver Strand
Author: Andrew Schloss
This flavorful toasted bread is made quick and easy on the stove-top.
Author: Land O'Lakes
Author: Nate Hamilton
Author: Vittoria Alberghetti
Author: Nathalie Dupree
These cheesy shortbread rounds are perfectly paired with a sweet & savory jam topping. Serve as an appetizer at your next party.
Author: Land O'Lakes
The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows...
Author: Andrea Albin
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first...
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
Author: Melissa Roberts
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith