European
Any Way Niçoise
Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Pan con Tomate
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
This Stick of Butter Just Made Your Picnic Perfect
It's time to be introduced to the high-class, low-effort glory that is Picnic Butter.
Our 32 Favorite Bread Salad Recipes
These panzanella variations are proof that salads should have more carbs.
Corn Cacio e Pepe
Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.
Stone Fruit Clafoutis
This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.
Old-School Tiramisu
This tiramisu is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Chicken Piccata
Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.
53 Ways to Make Takeout at Home
Fast, fresh dinners inspired by our favorite delivery foods.
Chicken Saltimbocca with Crunchy Pea Salad
Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.
Chicken Brodo with Spring Vegetables and Fried Bread
This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.
Arancini
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
The Charming Easter Breads That Are Baked in Tin Cans
A Russian Easter tradition, sweet, brioche-like kulich are iced with a sugary glaze and decorated with flowers, candy sprinkles, or nuts.
This Spring Lamb Recipe Is a Gift—But Only If You Wrap It Right
It took me two tries to get this herby and buttery-soft lamb to work. But I eventually clinched it.
Ruth Reichl's Favorite Recipes from the Gourmet Years
These are the recipes she cooks again and again.
Crispy Skin Chicken With Dill and Garlic Sauce
Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.
Manicotti
This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.
This Is the Most Popular Cinnamon Roll in Paris (Now Let's Make a Version Here in the U.S.)
After seeing Circus Bakery's twisted pastry everywhere on Instagram, we decided to bake a version for ourselves.
Rigatoni with Meat Sauce
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.
Easter Bread
This traditional Greek yeast bread is flavored with bright orange zest, floral anise, and pine-like mastic.