Recipes + Menus
Dessert of the Month: Strawberry Panna Cottas
The cool smoothness of fresh strawberry panna cotta makes the perfect summer dessert
Seasonal Rhubarb Recipes
Take this underappreciated vegetable beyond pie—and even into the savory realm—with our recipe collection
Tortilla Chicken Drumsticks
Tortilla chips go well with more than just salsa and guacamole in this easy weeknight main
Lemon Pudding with Meringue Cigars
A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream
Simple Spring Pastas
Ziti with Poblanos and Chipotle Sauce
If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this
Passover Pasta Primavera
Pasta made with matzo is no fuss to prepare when it’s rolled and
cut by hand into thin strips
cut by hand into thin strips
Spaghetti with Smoky Tomatoes and Onions
No bottled tomato sauce can equal a simple homemade one
Linguine with Cockles
We tested the recipe with cockles and think they are another good option for this dish
Orzo Salad
The slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad
Pasta in Garlic-Almond Sauce
You’ll be shocked at how light yet satisfying this pasta is
Penne with Grilled Portabellas
Portabellas have a wonderful, earthy flavor and are also large enough to be easy to handle on the grill
Pasta with Green Vegetables
Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish
Web-Exclusive Recipes
Celery and Octopus Salad with Chile and Lemon
Inspired by a salad of grilled octopus, celery, fresh chiles, and candied lemon peel that she enjoyed at The John Dory restaurant, in New York City, food editor Melissa Roberts set about making a more accessible version for the home cook.
Panzanella Caprese
Fresh mozzarella and basil added to croutons and ripe tomatoes combines two Italian classics into one terrific dish.
Frozen Peanut Butter Pie with Candied Bacon
Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud.
