Author: Darren DiPietro
Author: Michael Lomonaco
Author: Daniel Boulud
Author: Ian Knauer
Author: Brad Avooske
Author: Michele Sbrana
Author: Jesus Gonzalez
Author: Lucy Footlik
Author: Elizabeth Karmel
Author: Sheryl Hurd-House
Author: Roberto Santibañez
Author: Suzanne Goin
Author: Melissa Clark
Author: Maria Helm Sinskey
Author: Sharon Buck
Author: Adam Perry Lang
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Author: Jamie Oliver
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp...
Author: Kristine Kidd
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox