This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of...
Author: Toni Oltranti
Author: Serena Bass
Author: Pati D'Eliseo
Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is...
Author: Ree Drummond
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Klaus Fritsch
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Author: Romney Steele
Author: Cesare Casella
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Author: Janneke Vreugdenhil
Author: Rosemary M. Wyman
Author: Lisa Zwirn
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of...
Author: Ian Knauer
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Author: Ian Knauer
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing...
Author: Andy Baraghani
Author: Michael Lomonaco
Author: Jacques Pépin
Author: Paul Grimes
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and...