Author: Ian Knauer
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Author: Bonnie Wilkens Metully
Author: Julia Child
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
Author: James Beard
Author: Todd English
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the...
Author: Ian Knauer
The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.
Author: Hong Thaimee
Author: Inez Holderness
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Author: Kristin H. R. Small
Author: Michael Shrader
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta...
Author: Anna Stockwell
Author: Rick Tramonto
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
Author: Jamie Oliver
Author: Leah Koenig
Author: Adeena Sussman
Author: Mark Taylor
Author: Jocelyne Roux
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy,...
Author: Katherine Sacks
Author: Nancy Oakes
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell