Author: Joey Campanaro
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
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect...
Author: Katherine Sacks
Author: Lori Longbotham
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Janet Taylor McCracken
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Author: Rhoda Boone
Author: Nicholas Puniello
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Cynthia Nims
Author: Abigail Johnson Dodge
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Author: Susan Baldassano
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Noah Bernamoff
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
Author: Antoinette Muto
Author: Marina Riccardi
Author: Tim Cole
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Ian Knauer
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Cory Mattson
Author: Rhoda Boone
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.
Author: Nils Bernstein
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Author: Joe Mallol
Author: Elizabeth Green
Author: Ian Knauer