You Can Make These Delicious Dishes In 30 Minutes Or Less
A fast dinner doesn't have to mean instant ramen or a heaping bowl of cereal.
Flank Steak With Thai Salad
Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Flank Steak With Thai Salad from his new cookbook Flavorwalla. I especially like [this dish] during the summer because the steak doesn’t have to be served hot to be delicious. I love beef, but I believe that for reasons…
Chicken Tagine With Olives, Chickpeas And Pine Nuts
Floyd Cardoz, Bravo’s Top Chef Season 3 winner, shares a recipe for Chicken Tagine With Olives, Chickpeas And Pine Nuts from his new cookbook Flavorwalla. Whenever I use butcher’s twine in cooking, I remember this dish. There is no exotic connection between these two events other than the fact that…
Think of this recipe as a guideline and use your favorite cold cuts and cheeses. Avoid watery items such as tomatoes or lettuce, as they’ll make the sandwich soggy. Adapted from the food blog Serious Eats.
Sesame Chicken Thighs With Bok Choy And Plums
Celebrity chef Graham Elliot shares a recipe for Sesame Chicken Thighs With Bok Choy And Plums from his cookbook Cooking Like A Master Chef.
Quinoa With Apples And Cashews
Celebrity chef Graham Elliot shares his recipe for Quinoa With Apples And Cashews from his cookbook Cooking Like A Master Chef.
Crackling with coarse sugar and perfumed with vanilla, this gorgeous tart is surprisingly easy to prepare.
Make Seafood Sing With Our Ceviche Recipes!
With Peru fast becoming a culinary destination, chefs are getting inspired by the country’s bold flavors and fresh seafood. Ceviche is a classic Peruvian dish, and a great place to start. Four Chefs share their signature recipes and best advice on making it at home.
David Rocco’s Bolognese Sauce
Even though Bolognese doesn’t contain any meatballs, my son, Dante, calls this my “meatball sauce.” It’s his favorite sauce, and it’s become mine, too. It’s rich and hearty and goes with any type of pasta.
David Rocco’s Salsa Besciamella
This is not one of my essential four sauces, but it’s worth having in your back pocket. It’s a lush white sauce made with butter, flour and whole milk (also known as béchamel). It works with tortelli, tortellini, ravioli, and all kinds of other dishes the Emilia-Romagna region is famous…
David Rocco’s Fresh Pasta Dough
For basic pasta, you need only two ingredients: eggs and flour. But I also recommend adding a little olive oil. It adds a bit of flavor. In my family, we make about 3 1⁄2 oz. (100 g) of pasta per person. I make the pasta right on the counter like…
Shrimp, Spinach & Chickpea Salad With Torn Croutons
Tearing the bread rather than cutting it yields crispier croutons with delicate edges. To save time, feel free to use precooked shrimp.
Whether savory or sweet, crispy shortbreads are the perfect side for chilled soup. Pair with our recipe for Strawberry Soup.
Cool Down With Chilled Soup This Summer!
Cool summer soups are a restaurant favorite, but are they hard to make at home? Not at all! Here are four easy recipes to help you beat the heat.
5 Surprising Foods To Grill This Summer
Master the grill with food editor Kristen Eppich’s expert tips. Knowing how to control the heat on your barbecue is key to being a great griller — and will open up the doors to grilling just about anything. Whether you’re using charcoal or gas, here are my tips on heat control,…
Charred Tomato Pasta Salad With Prosciutto, Mozzarella & Baby Kale
The vibrant dressing for this pasta salad is a much lighter alternative to pesto and mayonnaise. Sweet, sour and intensely savory, it can also be used as a dip or sauce for grilled fish.