Author: Joan Nathan
Author: Fergus Henderson
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Giuliano Bugialli
Author: Jamie Oliver
Author: Gerry Hayden
Author: Steven Raichlen
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes,...
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina...
Author: Jennifer Iserloh
This is a lighter Bolognese with all the flavor made with lean ground turkey. Mix with freshly boiled pasta.
Author: Allsmiles
Author: Nava Atlas
Author: Suzanne Tracht
This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.
Author: Cass
Author: Evan Kleiman
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Rick Browne