Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers, and olives, offers bold flavor and comes together fairly quickly — perfect for a Sunday supper. Cooking the tomato sauce in a skillet and then cooking the pasta directly in the sauce made things even ...

There's no better way to enjoy fall's abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming in an ocean of their own exuded juices atop a pale, soggy crust. We wanted each slice to be dense with juicy ...

With a tangy, rich flavor and velvety consistency, cheesecake's characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favorite variation might just be pumpkin cheesecake. We love the way the tangy cream ...

A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it. At first, I was surprised because — to me — beer-can chicken is as common as a peanut butter and jelly sandwich. But then, I posed the question to the other ...

Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs of fresh berries and topped off with a ...

This Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass, or haddock for the cod in this recipe. Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend using fresh chorizo. When ...