Author: Lynda Hotch Balslev
Author: Rebecca Rather
Author: Susan Herrmann Loomis
Author: Michael Thompson
Author: Maggie Ruggiero
Author: Merritt Watts
Author: Chef Neil Perry
Author: Zanne Stewart
Author: Andrea Albin
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
Author: Kate Fogarty
Author: Stephanie Izard
Author: Lana Sills
Author: Cat Cora
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
Author: James Beard
Author: Salma Abdelnour
Author: Carol Rock
Author: Anna Thomas
Author: Lillian Chou
Author: Elisabeth Rozin
Author: Fran McCullough
Author: Deborah Madison
Author: Bruce Weinstein
Author: James Beard
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly