Author: Melissa Roberts
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
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: Sheila Lukins
Author: Molly Stevens
A classic Chicken Piccata recipe
Author: Robert Randolph
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
Author: Jeanne Kelley
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
Author: Ian Knauer
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Author: Lillian Chou
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Bruce Aidells
Author: Amy Lesen
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Rick Tramonto
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
Author: Chris Morocco
Author: Donna Hay
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Author: Barton Seaver
Author: Melia Marden
Author: Ian Knauer
Author: Davina Besford
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz