No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Author: Melissa Roberts
Author: Colin Cowie
Author: Gina Marie Miraglia Eriquez
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: Suzanne Goin
Author: Jennifer Parisi
Author: Keith McNally
Author: Mark Taylor
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Wolfgang Puck
Author: Sara Foster
Author: Danny Toma
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Rose Pascale
Author: Gordon Hamersley
A Greek Salad is a terrific accompaniment for kebabs.
Author: Carolyn Clark
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