Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer...
Author: Mitchell Davis
Grilled Tuna Salade Niçoise
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
Author: Alison Roman
This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.
Author: Chris Morocco
Author: Guiliano Hazan
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's...
Author: Anna Stockwell
Remoulade is a great substitute for tartar sauce.
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
Author: Joie Warner
Author: Shelley Wiseman
Author: Nigella Lawson
Author: Marco Canora
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: Sergio Remolina
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Mark Taylor
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Author: Melissa Roberts-Matar
Author: Kristin Donnelly
Author: Gianni Scappin
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
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: Marian Burros
Author: John Jones
Author: Peter Tulaney
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...
Author: Athena Calderone
Author: The Epicurious Test Kitchen
Author: Diane Kochilas
Author: Sheila Lukins
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth...
Author: Anna Maria Musco Dominici
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell