Author: Bruce Aidells
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin,...
Author: Suzanne Goin
Author: Molly Wizenberg
Author: Paul Grimes
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Author: Alison Roman
Author: Robyn Fuoco
Author: Kahlil Arnold
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef,...
Author: Bon Appétit Test Kitchen
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Author: José Andrés
Author: Gordon Maybury
Author: Dave Kovner
Author: Melissa Clark
These 3-ingredient poatoes are a great go-to dinner side dish. They are perfectly crispy on the outside and fluffy on the inside.
Author: Land O'Lakes
Why make a salad of only red radishes when you can use a mix of Easter Egg and Watermelon radishes too? They're equally delicious and infinitely more stunning.
Author: Molly Baz
These cheesy shortbread rounds are perfectly paired with a sweet & savory jam topping. Serve as an appetizer at your next party.
Author: Land O'Lakes
Author: Melissa Roberts
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
Author: Jean Anderson
Author: Dan Barber