Author: Jennifer Iserloh
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining...
Author: Bon Appétit Test Kitchen
Author: Jonathan Waxman
Author: Victoria Granof
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Maria Helm Sinskey
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate...
Author: Ian Knauer
Author: Bruce Aidells
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Marge Perry
This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great...
Author: MarieRynr
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and...
Author: Liz Neumark
This is a delicious breadcrumb topping for haddock, scallops or cod. I have lightened it up by using light butter. The lemon and white wine provide a great...
Author: 2ReDsOx 2
Author: Kathryn Matthews
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest...
Author: Bon Appétit Test Kitchen
Author: Joel Fuhrman, M.D.
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable...
Author: Rhoda Boone
Author: Georgia Downward
Author: Jesus Gonzalez
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
Author: Jane Bronk-Gorman