Author: R. A. Street
Author: Marina Riccardi
Author: Marielle Ainsworth
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Author: Gale Gand
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
Author: Abigail Johnson Dodge
Author: Lauren Chattman
Author: Gina Marie Miraglia Eriquez
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.
Author: Mindy Fox
Author: Ruth Cousineau
Author: Ruth Cousineau
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Author: Donna Hay
Author: David Guas
Author: Barbara Kafka
Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is...
Author: Jamie Oliver
Author: Gina Marie Miraglia Eriquez
A classic Oatmeal Cookies recipe
Author: Katie Sullivan Morford
Author: Romney Steele
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Victoria Granof
Author: Aviva Goldfarb
Author: Sheila Lukins
Author: Victoria Granof
Author: Molly Stevens
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Author: Alejandro Junger, M.D.
Author: Stephan Pyles
Author: Joe Mallol
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.