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: Sal Passalacqua
Author: Gina Marie Miraglia Eriquez
Author: Rhoda Boone
Author: Amaryll Schwertner
Author: Melissa Clark
Author: Rosemary M. Wyman
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Maura Chamberlain
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: Meredith Deeds
Author: Farid Zadi
Author: Jeanne Thiel Kelley
Author: Melissa Roberts
Author: Rick Bayless
Author: Roslyn Dupler Fitch
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