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If the core of Italian cooking is seasonality, then nothing defines it more than fresh greens. Celebrity chef Jonathan Waxman shares his favorite fresh, simple salad ideas from Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life Into Italian Classics.
Cool off on a hot summer day with this stove-free soup recipe from The Stocked Kitchen: One Grocery List…Endless Recipes, by Sarah Kallio and Stacey Krastins.
‘Tis the season to fire up the grill and enjoy a tender piece of goodness. Let Brooke Parkhurst and James Briscione, authors of Just Married & Cooking: 200 Recipes for Living, Eating, and Entertaining Together help you choose a steak that’s a cut above the rest.
Keep these key ingredients on hand in your kitchen pantry — they’ll help you create and flavor your meals, and save many a dish from disaster. From 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients, by Kim McCosker and Rachael Bermingham.
Bored with bland weeknight salad? Spruce it up with the season’s asparagus harvest. Get this and more fast weeknight meals from 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients, by Kim McCosker and Rachael Bermingham.
Leave your linens, overpriced olive oils and al dente anxieties at the door. Get kitchen kudos from your guests with these easy tips from celebrated chef Jonathan Waxman, author of Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics.
Hit the local greenmarket and whip up this beloved springtime dish from New York City’s Barbuto, owned by celebrated chef Jonathan Waxman, author of Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics.
Today’s farm-raised catfish is a far cry from the fishy catch grandpa brought home. Sara Moulton, author of Sara Moulton’s Everyday Family Dinners, shares simple tips on how to pick and prepare this versatile dish for the whole family to enjoy.
Whatever kind of dried bean you are preparing, from relatively quick-cooking types like black beans or navy beans to garbanzos, which can take a few hours to cook, Daisy Martinez, author of Daisy’s Holiday Cooking, has simple tips for evenly cooked beans with a creamy texture and no “bones” (hard white centers).