A smoking-hot skillet does double duty, quickly cooking boneless chicken breasts, then a medley of fresh vegetables. Sautéed Chicken Breasts with Cherry Tomatoes, Zucchini, and
Cinnamon and cloves add unexpected warmth to meaty beef short ribs in our modern Italian ragu. Rigatoni with Warm-Spiced Beef Ragu SERVES 6 WHY THIS
To make sure each type of seafood in our “fruit of the sea” pasta is perfectly cooked, we add them to the pot in stages.
Roasting tomatoes on a wire rack with tomato paste and aromatics creates robust flavor for a sauce with briny clams. Spaghetti with Clams and Roasted
Toasted polenta delivers deep corn flavor to this rustic upside-down cake featuring sweet, caramelized oranges. Orange Polenta Cake SERVES 12 WHY THIS RECIPE WORKS A
Slicing baklava all the way through before baking allows the pastry to soak up more of the flavorful sugar syrup. Baklava MAKES 32 to 40
For biscotti that are crisp but not too hard, we use whole eggs as the only source of fat in our recipe. Lemon-Anise Biscotti MAKES
For perfect Italian zabaglione , we use dry white wine instead of sweet and fold in whipped cream for structure. Individual Fresh Berry Gratins SERVES
We simmer dried apricots in a bay- and cardamom-scented sugar syrup to rehydrate them and infuse them with flavor. Turkish Stuffed Apricots with Rose Water
A syrup made from water, sugar, and honey turns fresh apricot wedges into a traditional Greek sweet. Apricot Spoon Sweets MAKES 4 cups WHY THIS