Author: Rick Tramonto
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Author: Drew Ramsey, M.D.
Author: B. Smith
Author: Nicholas Puniello
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
Author: Kate Fogarty
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower "rice" and ground almonds, making it nutritious and gluten-free. A generous...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Armandino Batali
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
Author: Andy Baraghani
Author: Dorie Greenspan
Author: Lynda Hotch Balslev
Author: Melia Marden
Author: Rumpus
Author: Bon Appétit Test Kitchen
Author: George Kelso
Author: James McNair
Author: Rick Tramonto
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Author: Paul Grimes
Author: Todd English