Author: Harriet Tupler
Author: Lillian Chou
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Daniel Holzman
Author: Polly Tafrate
Author: Katie Brown
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Author: Anna Getty
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Author: Andy Baraghani
Author: Nancy Silverton
Author: Maggie Ruggiero
Author: Michele Scicolone
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy...
Author: Hellmann's®
Author: Paul Grimes
Author: Marge Perry
Author: Rozanne Gold
Author: Alfia Muzio
Author: The Epicurious Test Kitchen
Author: Chris Styler
Author: Victoria Granof
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for...
Author: Sarah DiGregorio
This family pleasing pasta dish is quick and easy enough to make any night of the week.
Author: Land O'Lakes
Author: Joanie Moscoe
Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.
Author: Deb Perelman