Author: Katie Brown
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
Author: The Epicurious Test Kitchen
Author: Caitlin Williams Freeman
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
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
Author: Cook St. Helena
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Author: Ruth Cousineau
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
Author: Rick Tramonto
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
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Author: Gianni Scappin
Don't bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
Author: Chris Morocco
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Author: Douglas Keane
Author: Ruth A. Matson
Author: Duskie Estes
Author: Lorraine Vassalo
Author: Joshua McFadden
Use regular broccoli instead of broccoli rabe for a more kidfriendly version.
Author: Mary Frances Heck
Author: Jill Silverman Hough