Make Ahead

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...

When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...

Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from y...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vine...

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste ...

This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flav...