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
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Paul Grimes
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Author: Romney Steele
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: Charlie Trotter
Author: Maria Watson
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Author: Nathalie Dupree
Author: Dan Swinney
Author: Melissa Hamilton
Author: Deborah Madison
Author: April Bloomfield
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: Sally Schmitt
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
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Lora Zarubin
Author: Katie Brown
Author: Al Herron
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Author: Lora Zarubin
Author: Fran McCullough
Author: Maria Helm Sinskey
Author: Jamie Oliver
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez