Author: Mark Bittman
Author: Frank Stitt
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Author: Rochelle Palermo
Author: Rawia Bishara
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Eugene I. Cleary
Author: Lidia Matticchio Bastianich
Author: Peter Kaminsky
Author: Andrew Weil, M.D.
Author: Lorraine Vassalo
Author: Lana Sills
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery...
Author: Anita Lo
Author: Bruce Aidells
Author: Miche Bacher
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Lachlan Mackinnon-Patterson
Author: Lorraine Stevenski
Author: Armandino Batali
Author: Gina Marie Miraglia Eriquez