Cuisine

Behind every unforgettable loaf of Italian bread you've daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

This Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.

Everyone who's made this easy and show-stopping pancake is lauding it as the airiest, most perfect puffed pancake they've encountered. Sorta makes you want to experience it, yeah?

Is anything more soothing than standing before a burbling pot of Marcella Hazan's Bolognese sauce? (Hint: Our answer is absolutely not.)

Er, what's the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

Airy and yet dough at the same time, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners' sugar. All we have to say is, don't wear black.

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you'll manage.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

These spectacularly decorated cookie creations can be yours with your favorite roll-out cookie recipe, our royal icing, and our handy how-tos. Swear it's so much simpler than it looks.

Don't let the name mislead you. These doughnuts are cause for celebration in and of themselves, regardless of one's occasion or denomination.

We’ve got stars in our eyes...and our bowls...and our spoons. All thanks to pastina, the teensy star-shaped pasta that just may make the cutest supper in the solar system.

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here's one of our fuss-free favorites.

Enchiladas that are offer something to please everyone, whether vegetarians or carnivores, including a simple yet spectacular green chile sauce.

A sweet something that evokes the memory of travels to Greece. Or the bulk bins of '70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

And by "giant," we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.