Author: Sheila Lukins
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: Dan Swinney
Author: Melissa Hamilton
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
Author: Maria Watson
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: Nathalie Dupree
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Deborah Madison
Author: Charlie Trotter
Author: Sally Schmitt
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Author: Lora Zarubin
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Katie Brown
Author: April Bloomfield
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Fran McCullough
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Al Herron
Author: Rosita Missoni
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Maria Helm Sinskey