For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
An Oreo cookie crust is filled with a rich custard made from bittersweet and semisweet chocolate. Vanilla-infused whipped cream is crowned high on top.
A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.
Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.
Start it in the food processor and finish kneading this homemade pizza dough by hand. Top with whole milk mozzarella, plum tomatoes, and oregano.
Chicago is known for deep-dish pizza, but wherever you live, make this version at home.
Grilled tuna steaks are cooked medium-rare and served with watercress and parsely. The vinaigrette dressing packs flavor and punches up the grilled tuna.
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Cupcakes aren’t just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting.
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
Fresh lime juice and lime zest are the foundation for the utterly simple, utterly refreshing dessert you whip up in no time in your ice cream maker.
Big chunks of dungeness crab, celery, and jalapeno peppers stud these crab cakes. A homemade tartar sauce and asparagus and lemon dressings add color and zing.
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