Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail