Author: Bobby Flay
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
Author: Tim Byres
Author: Diane Rossen Worthington
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...
Author: Abra Berens
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you...
Author: Lisa Cheng Smith
Author: Kay Chun
Author: Ian Knauer
Author: Selma Hurwitz
Author: Chris Schlesinger
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your...
Author: Victoria Granof
Author: Zarela Martinez
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Wendy Giman
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of...
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Author: Ted Allen
Author: Amelia Saltsman
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Alison Roman
Author: Anne Stiles Quatrano
Author: Chris Lilly
Author: Giada De Laurentiis
Author: Gil Marks
Author: Elizabeth Green
Author: Sarah Magid
Author: Molly Stevens
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all...
Author: Nancy Harmon Jenkins
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Eben Freeman
Author: Maggie Ruggiero