A classic pasta dish, updated.

Morales roasts these potatoes in a blazing wood-fired oven, but his approac ...

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

Salting the chicken a day or two before roasting it at high heat in the ove ...

Be sure to use very ripe strawberries; their deep-red color adds to this th ...

Try an aged provolone for a tangier version of this simple, rustic appetize ...

Serve these peppers warm or at room temperature as a side dish or an antipa ...

This lamb shoulder is a stress-free dish to make: put it in the oven, walk ...

Serve the chicken with spinach salad or a light coleslaw for a comforting b ...

Pickle relish adds flavor and texture to this salad.

This tenderloin stays juicy inside a crispy pancetta crust.

Use plums that hold their shape when cooked, such as black or red (avoid so ...

Cooking plancha style, on a ripping-hot griddle, quickly sears tender shell ...

This unexpected brined corn is a terrific foil alongside rich and smoky gri ...

La Huella chef Alejandro Morales lightens these mashed potatoes with lime j ...

Update classic peach Melba, one of the most enduring creations of Escoffier ...

This puffy, soufflé-like pancake is just as good for dessert as it i ...

Like the classic combination of melon and prosciutto? Then you’ll ...

This bread-and-tomato salad is the ideal way to use up stale bread and over ...

Clam broth, olive oil, and pasta cooking liquid unite to make a briny sauce ...

Spoon this herbaceous, garlicky sauce over your favorite grilled steak or c ...

Fruit, cheese, and nuts are a winning combination. This bright vinaigrette ...

Here's an exotic-tasting dish that comes together so quickly, you can enjoy ...

La Huella pastry chef Florencia Courreges gives the gooey molten cake a bel ...