The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy...
Author: Ruth Cousineau
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi
Author: Faith Heller Willinger
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options...
Author: Ivy Manning
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Fergus Henderson
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving...
Author: Alison Roman
Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Donatella Arpaia
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We...
Author: Anna Stockwell
Author: Alfia Muzio
Author: Molly Wizenberg
Author: Travis Lett
Author: Penelope Casas
Author: Melissa Roberts
Author: Penelope Casas
Author: Joseph W. DiPerri
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a...
Author: Anna Stockwell
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen