To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Barton Seaver
Author: Bruce Aidells
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: Georgia Downard
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
Author: Todd English
Author: Gina Marie Miraglia Eriquez
Author: Greg Baker
Author: Gina Marie Miraglia Eriquez
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Mark Peel
Author: Molly Stevens
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Author: Elise Bauer
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more...
Author: Ignacio Mattos
Author: Katie Brown
Author: Charles Clark
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Tony Rosenfeld
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light...
Author: Maggie Hoffman
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make...