Author: Andrew Knowlton
An easy Cilantro Dressing recipe. This recipe yields enough dressing for both the seafood salad and the rice .
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Lemon Vinaigrette
Author: Carolyn Beth Weil
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Pam Anderson
A quick and easy Grilled Salmon Steaks with Lime Butter recipe.
Author: Kristin H. R. Small
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick,...
Author: Sue Ellison
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
A Greek Salad is a terrific accompaniment for kebabs.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Author: Ruth Jacobson
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60%...
Author: Chris Morocco
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good...
Author: Dawn Perry