European
Chicken Piccata
Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.
53 Ways to Make Takeout at Home
Fast, fresh dinners inspired by our favorite delivery foods.
Chicken Saltimbocca with Crunchy Pea Salad
Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.
Chicken Brodo with Spring Vegetables and Fried Bread
This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.
Arancini
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
The Charming Easter Breads That Are Baked in Tin Cans
A Russian Easter tradition, sweet, brioche-like kulich are iced with a sugary glaze and decorated with flowers, candy sprinkles, or nuts.
This Spring Lamb Recipe Is a Gift—But Only If You Wrap It Right
It took me two tries to get this herby and buttery-soft lamb to work. But I eventually clinched it.
Ruth Reichl's Favorite Recipes from the Gourmet Years
These are the recipes she cooks again and again.
Crispy Skin Chicken With Dill and Garlic Sauce
Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.
Manicotti
This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.
This Is the Most Popular Cinnamon Roll in Paris (Now Let's Make a Version Here in the U.S.)
After seeing Circus Bakery's twisted pastry everywhere on Instagram, we decided to bake a version for ourselves.
Rigatoni with Meat Sauce
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.
Easter Bread
This traditional Greek yeast bread is flavored with bright orange zest, floral anise, and pine-like mastic.
Clotted Cream Is the British Ingredient You Definitely Don't Need But Desperately Want
It's richer than whipped cream, more delicate than butter, and honestly less necessary than both. And yet those in the know can't live without it.
An Italian Easter Feast
Celebrate the season with our best Italian-inspired spring holiday recipes.
Rigatoni With Easy Vodka Sauce
Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.
Corned Beef with Crispy Potatoes and Cabbage
This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.
Apple and Calvados Tart
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Classic Crème Brûlée
A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).
25 Pasta Recipes for Summer Squash, Winter Squash, and Everything in Between
Between butternut squash forming a silky sauce or chunks of delicata providing a bite to longer noodles, it's a gourd time to be a pasta lover.