Author: Alice Waters
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Elizabeth Karmel
Author: Ted Allen
Author: Dave Tyson
Author: Maria Thomann
Author: Larraine Perri
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the...
Author: Claire Saffitz
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also...
Author: Anna Stockwell
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold,...
Author: Anna Stockwell
Author: Dorie Greenspan
Author: Wolfgang Puck
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist...
Author: Anthony Bourdain
Author: Bev Michaels
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
Author: Ian Knauer
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the...
Author: Anna Stockwell
Author: Irene D. Andersen
Author: Holly Herrick
Author: Katie Brown
Author: Lou Lambert
Author: Mike Davis
Author: Frank Stitt
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon...
Author: Carla Lalli Music