Author: Virginia Burke
Author: Irene D. Andersen
Author: Dave Tyson
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Keith McNally
Author: James Tanner
Author: Frank Stitt
Author: Ian Knauer
Author: Rick Rodgers
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling....
Author: Anna Stockwell
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party...
Author: Athena Calderone
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
Author: Alice Waters
Author: Alexis Touchet
Author: Holly Herrick
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Michelle Bernstein
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Author: Adam Rapoport
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Author: Anna Stockwell