This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.

Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.

This bowl is perfect as a lazy breakfast or brunch for two.

Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.

It pays to use high-quality extra-virgin olive oil in this dish.

Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.

The story of chili always ends with the statement that it’s better the second day.

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.


  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

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What's the next Honeycrisp? Apple breeder David Bedford might have the answer.

If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar. He joined Lynne Rossetto Kasper in The Splendid Table studios for an apple tasting, including the Rave/First Kiss, which will be released in 2017