The leftover Savoy cabbage from our Winter Minestrone makes a quick and eas ...

A handful of rosemary sprigs cast a spell over roasted potatoes, resulting ...

These polenta “fries” are golden and crisp, a fine contrast t ...

This salad looks delicate, but its vinaigrette is enriched with nuts and so ...

Quickly cooking the calamari renders it snowy white and very tender.

In a twist on classic tiramisu, almond-flavored macaroons take the place of ...

In this playful vegetarian spin on escargot, meaty mushrooms turn out to be ...

“America needs more bran,” says food editor Ian Knauer. It̵ ...

Cooked until crisp, pancetta adds a savory crunch to this hearty salad, and ...

Chard is rarely served raw, but it’s easy to eat when its ribs are sa ...

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custa ...

You’ll find that the pure, clean flavor of homemade mozzarella is a ...

This is called a meringue buttercream because its foundation is egg whites, ...

In this elegant European-style cake, thin layers of different flavors come ...

Whenever Tony Oltranti’s grandmother she cooked chicken, she saved t ...

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refr ...

In this wickedly good interpretation, food editor Melissa Roberts combines ...

This take on hoppin’ John—a traditional favorite from the Lowcou ...

Cooking quinoa so that it’s light and fluffy like couscous is a great ...

If you’re looking for a lasagne that can play the lead as a vegetaria ...

Whip up a batch of this easy vegetarian soup. Puréeing a small amount ...

The eureka moment came when food editor Lillian Chou thought to combine som ...

Get the irresistible flavor of samosas without all the frying.

It’s only natural to use leftover chicken broth to make chicken soup ...