This classic French regional tart of good Gruyère and "melted" onions, bound with a savory custard, is one of my favorites. For an interesting variation, brush the prebaked tart shell with a thin layer...
Author: Perla Meyers
Made with some of summer's juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.
Author: Ellie Krieger
Author: Molly Stevens
Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.
Author: Shelley Wiseman
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes.
Author: Jill Hough
An herbed couscous and tomato salad tossed in a lemon vinaigrette sweetened with a touch of maple syrup makes a delicious stuffing for big, meaty tomatoes.
Author: Ronne Day
This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this...
Author: Annie Wayte
Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous...
Author: Ellie Krieger
This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time....
Author: Ruth Lively
Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.
Author: Eva Katz
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start...
Author: Perla Meyers
This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery...
Author: Melissa Pellegrino
This Seared Ahi Tuna with Mango and Avocado appetizer or first course, is beautiful, healthy and full of fresh flavors. It's always a big hit!
Author: Valentina K. Wein
Author: Giulia
The color and flavor of this soup are cheery trumpeters of spring.
Author: Amy Albert
Author: Ruth Lively
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves,...
Author: Joanne Weir
Lemon pasta, or spaghetti al limone in Italian, is a simple creamy pasta recipe that is perfect for a quick and tasty lunch or dinner. Follow our tips to turn this simple 10 minute recipe into a creamy...
Author: Nico
If you're looking for a soup that bridges the seasons, this comforting dish fits the bill. An ample amount of chicken makes it a satisfying dinner, while the lemon and dill brighten the soup's flavor and...
Author: Pamela Anderson
Delicious long fusilli with a full-bodied aubergine sauce and stringy smoked buffalo mozzarella.
Author: Taira by R.J.
If you can't find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.
Author: Ivy Manning
Author: Alice Waters
In this version of pasta alla boscaiola, there are porcini and chanterelles mushrooms, onion - which I've been matching with mushrooms lately, tomato paste to add some colour, guanciale, the cured...
Author: Giulia
Add some new flavors and textures to perk up a classic spinach salad: fresh basil adds an unexpected flavor boost, the broiled grape tomatoes add warmth, and the candied walnuts, enhanced with a pinch...
Author: Elizabeth Karmel
In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives-a classic French herb mixture known...
Author: Tasha DeSerio
This recipe is excerpted from Tender: A Cook and His Vegetable Patch. Read our review.
Author: Nigel Slater
A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight. More soup recipes More recipes where carrots are the star
Author: Ruth Lively
Roasting the shrimp in their shells keeps them moist and juicy.
Author: Ali Edwards
Author: Ben Barker
We've accented this Warm Mushroom Salad with hazelnuts, which have a bitter, papery, dark-brown skin that clings tightly to the nut meats.
A quick crab salad on top gives this ultra-silky soup a casually luxurious, lunch-on-the-patio feel.
Author: Joanne Smart
White (shiro) miso turns a simple lemon vinaigrette into an incredibly satisfying, slightly sweet dressing that you'll want to use on everything, which is a good thing since you'll have some left over....
Author: Peter Berley
Traditional Polish recipe: Potato and ricotta stuffed pierogies.
Author: B S
This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It's easily doubled or halved. This recipe is...
Author: Tenaya Darlington
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The cream in the soup tempers most of the jalapeño's heat, but you can still taste its bright, fresh flavor.
Author: Joanne Smart
This salad is satisfying enough to work as a main course, but if you're expecting weeknight dinner guests, take the "small plates" approach and serve it with other quick and versatile dishes like Bruschetta...
Author: Jessica Bard
Author: Giulia
Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish.
Author: Kathy Brennan
Serve this sauce over 1 lb. cavatappi or other short, sturdy pasta. Beyond pasta, it's also delicious over grilled lamb chops or sausages, or mix with grilled or roasted peppers, summer squash, or onions...
Author: Domenica Marchetti
Author: Fine Cooking staff
Cream sauces go well with all kinds of pasta shapes, but I especially like how this sauce holds up to a hearty flat ribbon pasta. Ricotta salata is a smooth, firm, pure-white Italian sheep's milk cheese....
Author: Lidia Bastianich
If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and...
Author: Joanne Weir
In this take on gefilte fish, subbing salmon for the usual carp or whitefish makes a traditionally demanding preparation far more approachable. Served with a light herb salad and a pretty vinaigrette that...
Author: Tony Rosenfeld
If you don't have a large mortar and pestle, you can easily make the garlic paste with a chef's knife. Keep in mind that this is a zesty, assertive dressing that comes into balance nicely when combined...
Author: Ana Sortun
In larger portions, this salad makes a nice lunch. An alternative cooking method for the artichokes is to steam them whole first and then remove the choke and leaves.
Author: Janet Fletcher