Just when the crowd thinks you’re done with the grill, surprise them with this; the romaine’s leaves char slightly but stay fresh and crisp.

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day.

This is a soup that really benefits from homemade stock.

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint.

On their own, roasted mushrooms are golden, buttery, and delicious, but we’ve gone a step further and jazzed them up by showering them with a blanket of crunchy, chile-flecked breadcrumbs....

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, “prop stylist and cook extraordinaire.”

Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

“America needs more bran,” says food editor Ian Knauer. It’s hard to argue when your mouth is full of one of his crumbly, buttery muffins.

We’ve lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor.