Author: Cathy Halter
Author: Josie Le Balch
Author: Farid Zadi
Author: Ian Knauer
Author: Molly Wizenberg
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Susan Springob
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Author: Claire Saffitz
Author: Alfred Portale
Author: Maggie Ruggiero
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Tammy Moore-Worthington
Author: Merritt Watts
Author: Cory Schreiber
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Author: Claire Saffitz
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
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Hannah Levitz
Author: Ruth Cousineau
Author: Alison Roman
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Author: Tom Douglas
Author: Mary Sue Milliken