You can make this up to three days ahead; be sure to start at least one day in advance.
Author: Joyce Goldstein
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...
Author: Ian Knauer
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...
Author: Bon Appétit Test Kitchen
Author: Amy Finley
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...
Author: Rhoda Boone
Author: Nathan Sivin
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
Author: Gina Marie Miraglia Eriquez
Author: Sal Passalacqua
Author: Rhoda Boone
Author: Amaryll Schwertner
Author: Rosemary M. Wyman
Author: Melissa Clark
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!
Author: Elise Bauer
Author: Maura Chamberlain
Author: Meredith Deeds
Author: Farid Zadi
Author: Jeanne Thiel Kelley
Author: Rick Bayless
Author: Roslyn Dupler Fitch
Author: Melissa Roberts
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman