Author: Paul Grimes
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: Bruce Aidells
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
Author: Rosita Missoni
Author: Sheila Lukins
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Paul Grimes
Author: Marcella Hazan
Author: Fran McCullough
Author: Charlie Trotter
Author: Chris Schlesinger
Author: Deborah Madison
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Al Herron
Author: Nathalie Dupree
Author: Lora Zarubin
Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment...
Author: Ree Drummond
Author: Karin Korvin
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Maria Watson
Author: Sally Schmitt
Author: Melissa Roberts
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Author: Lukas Volger
Author: Sheila Lukins
Author: Katie Brown