Author: Melissa Clark
Author: Frank Bonanno
Author: Michael Lomonaco
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
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
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
Can be prepared in 45 minutes or less.
Author: Soa Davies
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...
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
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Author: Andrew Schloss
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
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