It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some...
Author: Joe Sevier
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
An easy Lemon Meringue Pie recipe
Author: Anita Hacker
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Author: Rhoda Boone
Author: Lidia Matticchio Bastianich
Author: Helene Cypress
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe...
Author: Bobbie Kramer
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: J. Patrick Truhn
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Lidia Bastianich
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Author: Melissa Roberts
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Author: Nick Korbee
Author: Cesare Casella
Author: Nadia Hassani
Author: Damon Lee Fowler
Author: Sharon Lebewohl
Author: Maggie Ruggiero
Author: Catherine Hilburn
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect...
Author: Andrea Bemis
Author: Karen Stocker
Author: Carla Snyder
Author: Lou Jones