Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Carlo Mirarchi
Author: Tori Ritchie
Author: Susan Spungen
Author: Molly Wizenberg
Author: Gina Marie Miraglia Eriquez
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Author: Jane Hornby
Author: Rhoda Boone
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Author: Rose Hammick
Author: Stephen Bruce
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Author: Diane Rossen Worthington
Author: Briana Holt
In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from...
Author: April Bloomfield
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
Author: Sally Schneider
Author: Catherine McCord
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Shelley Wiseman
Author: Sara Moulton
Author: Lori Longbotham
Author: Karin Korvin
Author: Dede Wilson
Author: Norma Shirley
Author: Michael Tong
Author: Michael Solomonov
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Author: Katherine Sacks
Author: Nils Bernstein
Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.
Author: Rhoda Boone
Author: Tim Lacey
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino