Author: Harriet Tupler
Author: Jill Silverman Hough
Author: Daniel Holzman
Author: Katie Brown
Author: Lillian Chou
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Author: Andy Baraghani
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Author: Anna Getty
Author: Polly Tafrate
Author: Maggie Ruggiero
Author: Nancy Silverton
Author: Michele Scicolone
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy...
Author: Hellmann's®
Author: Paul Grimes
Author: Rozanne Gold
Author: Marge Perry
Author: The Epicurious Test Kitchen
Author: Alfia Muzio
Author: Victoria Granof
Author: Chris Styler
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for...
Author: Sarah DiGregorio
Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.
Author: Deb Perelman
Author: Charmaine Haravey
Author: Joanie Moscoe