Author: The Epicurious Test Kitchen
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Author: Ian Knauer
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing...
Author: Melissa Roberts
Author: Ian Knauer
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but...
Author: Molly Baz
Author: Maura Chamberlain
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Bruce Aidells
Author: Dan Swinney
Author: Wolfgang Puck
Author: Carmen Scott
Author: Andrea Albin
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Anthony Bourdain
Author: Suzanne Tracht
Author: William Viets
Author: Nathalie Dupree