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I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten. More

[Photograph: Lauren Weisenthal] This recipe is modified from Claudia Fleming's book The Last Course, which is currently out of print. About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She... More

Scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood. But they're more than that, too. With their substantial heft and a flavor that mellows dramatically when cooked, they're vegetable, aromatic and herb all in one. Check out these scapely suggestions, and share your own favorite uses for scapes in the comments. More

When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I'd probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it's not with any flippancy that I say that this recipe reminds me of carbonara, and in the best of possible ways. It's creamy, bacony, and satisfying—yet it's also a lot lighter and more fitting for summer. More

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Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. More

Frozen puff pastry gets a simple coat of fruity extra virgin olive oil and flaky sea salt before getting rolled and baked into the simplest, most delicious savory palmiers. More

Smug, smug little Girl Scouts. Those sweet-looking sugar-pushers can be found all over this time of year, lurking outside drugstores and markets with their addictive little missives of sweet cookies. Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints? You make your own, that's what you do. More

While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard. The recipe comes from... More

Decked out with strawberries, blueberries and plenty of fresh whipped cream, this is a picnic-perfect dessert for your 4th of July celebration. More

My quest for the perfect tomato sauce has been a long and arduous one, involving countless cans of tomatoes, garlic cloves, and liters upon liters of olive oil. It's a question of finding the perfect balance of sweetness and acidity using a very limited amount of ingredients. But after trying this one from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo, I think I've finally found my go-to sauce. More

Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow really is just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound. Tender, bouncy vanilla marshmallows run through with ribbons of sweet and salty caramel. More

Around this time of year, an unnerving amount of people make declarations that they are going to avoid dessert, all under the alarming title of "New Year's Resolution". Personally, I'd rather resolve to eat more deliciously. And if you resolve similarly, you'll undoubtedly get a lot of pleasure from Almost Flourless Chocolate Cake with Dulce de Leche. More

After catching Jacques Pepin's recipe on an episode of Fast Food My Way, I jotted down the ingredients and set off to make it that night. The stuffing of winter greens is ideal this time of year, while the cherry tomatoes are a burst of summer as January drags on. More

This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking. More

The first time I mixed buttermilk and heavy cream and let it sit overnight until it became thick and creamy, my mind was honestly more blown than it had been since finding out that Brad Pitt and Edward Norton share a body. And here I thought making ricotta was easy! More

This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up. In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup. More

Note: This recipe will work for ribeye or strip steaks. Try and get steaks at least 1 1/2 inches thick. It's better to cook a bigger steak and portion it after cooking than to try and cook thinner steaks.... More

[Photograph: Donna Currie] To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread. About the author: Donna Currie has been cooking for... More

Why make buns or a plain loaf of bread, if you can have a pull-apart Christmas tree on the table? More

Is this really the perfect roast chicken? I'm going with an overwhelming yes for a couple of reasons. It's the simplest roast chicken that's ever come out of my kitchen and as far as fantastic chicken flavor goes—juicy interior and cracklingly crisp skin—it's really spot on, and dare I say perfect. Not overly fancy, but with a chicken that tastes this good, extra add-ins like herbs and aromatics aren't really necessary. More

Whether it's coated in a blend of chile powders or bathed in a combination of buttermilk and hot sauce, fiery fried chicken has become a force to be reckoned with. Slowly but surely, spicy fried chicken is coming into its own all across the country. (Bojangles', Chick-fil-A's Spicy Chicken, etc.) And this Southern gal--who is serious about both fried chicken and spice--is always looking to cook up fried chicken to quench both these needs. More

Pecorino and Parmesan cheeses add a complex salty bite to these Italian-style meatballs made of ground chuck and pork, melding with the other seasonings to create a delicious, cohesive flavor throughout. These could be the best meatballs I've ever had. More