Author: Rick Tramonto
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Author: Julia Child
Author: Bonnie Wilkens Metully
Author: Ian Knauer
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Author: James Beard
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the...
Author: Ian Knauer
Author: Todd English
Author: Jocelyne Roux
Author: Inez Holderness
Author: Leah Koenig
Author: Mark Taylor
Author: Kristin H. R. Small
Author: Rick Tramonto
The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.
Author: Hong Thaimee
Author: Michael Shrader
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Bon Appétit Test Kitchen
Author: Jamie Oliver
Author: Jane Bronk-Gorman
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta...
Author: Anna Stockwell
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
Author: Nancy Oakes
Author: Adeena Sussman