Author: Steven Satterfield
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too...
Author: Ellen Chao
Author: Alison Roman
Author: Claire Saffitz
The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.
Author: Lillian Chou
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Author: Lillian Chou
Author: Lauren Chattman
Author: Molly Stevens
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: Stephan Pyles
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants,...
Author: Katherine Sacks
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices...
Author: Andy Baraghani
Author: Laura O'Neill
Author: Bruce Aidells
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Maria Helm Sinskey
Author: Cory Schreiber
Author: Gil Marks
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Sarah Magid
Author: Claire Saffitz
Author: Ellen Lebow
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian...
Author: Katherine Sacks
Author: Barbara Grunes
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter...
Author: Katherine Sacks