Author: Sheila Lukins
Author: The Epicurious Test Kitchen
Author: Nigella Lawson
Author: Molly Stevens
Author: Keith McNally
Author: Giada De Laurentiis
Author: Pierre Franey
Author: Melissa Roberts
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Susanna Hoffman
Author: Harley Pasternak, M.Sc.
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Author: Craig Stoll
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Gina Marie Miraglia Eriquez
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to...
Author: Cal Peternell
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
Author: Melissa Roberts
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
Author: Maggie Ruggiero
Author: Diane Kochilas
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Author: Melissa Roberts