A Beef and Bean Chili recipe, a fine version of a hearty classic.
Cod and pollock are both great alternatives for the halibut.
Author: Andy Baraghani
Author: Paul Kirk
Author: Tracey Chrenko
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas,...
Author: Bon Appétit Test Kitchen
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave...
Author: Sarah Jampel
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Barley replaces rice in this twist on the classic Italian risotto.
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: James G. Nichols
Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.
Author: Bon Appétit Test Kitchen
Author: Dodie Thompson
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
Author: Mona Talbott
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Author: Kristen Williams
Author: Peter Rasmussen
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
Author: Rick Rodgers
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red...
Author: Yotam Ottolenghi
Author: Joan Brett
Author: Lori De Mori
Author: Oliver Strand
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Author: Jan Esterly
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our...
Author: Bon Appétit Test Kitchen