Author: Jill Ringer
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Marian Burros
Author: Lidia Matticchio Bastianich
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Norman Van Aken
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Author: Scott Snyder
Author: Jennifer Martin
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Author: Davina Besford
Author: Larraine Perri
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas....
Author: Eli Gorelick
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell
Author: Ruth Cousineau
A Greek Salad is a terrific accompaniment for kebabs.
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: Gina Marie Miraglia Eriquez
Author: Farid Zadi