Author: Giada De Laurentiis
Author: Alison Roman
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
Author: Rick Tramonto
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Author: Jeanne Kelley
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.
Author: Samah Dada
Author: Daniel Patterson
Author: Darina Allen
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street...
Author: Adam Sachs
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Author: Randi Landriz
Author: Julia Turshen
Author: Lillian Chou
Author: Claire Saffitz
Author: Victoria Granof
Author: Nathalie Benezet
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Dean Rucker
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens