Author: Melissa Roberts
Author: Lauren Chattman
Author: Maggie Ruggiero
Author: Teri Lyn Fisher
Author: Inez Valk-Kempthorne
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Author: Melissa Clark
Author: Christina Tosi
Author: Jill Silverman Hough
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.
Author: Chris Morocco
Elvis famously loved peanut butter and banana sandwiches, often with bacon. It was that delicious combo that led to these family-friendly waffles. I think the King would approve!
Author: Audrey Johns
These easy, build-your-own fish packets let kids help out with dinner and choose which items they want to include. The herb butter infuses the fish and vegetables with rich flavor and the tomatoes release...
Author: Katherine Sacks
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
Author: Rhoda Boone
Author: Galit Stevens
Author: Eileen Yin-Fei Lo
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Lori Longbotham
Author: Helaine Ohayon
Author: Janet Taylor McCracken
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Catherine McCord
Author: Marina Riccardi
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Sara Bonisteel
Author: Hilary Shevlin Karmilowicz
Author: Abigail Johnson Dodge
Author: Tracey Seaman
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Jake Godby