This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Juli Tsuchiya-Waldron
Author: Celeste Kuch
Author: Susan Springob
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
Author: Carol Hill
Author: Katherine Grasso
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Le Ann Dreier
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
How to make The Perfect Flan
Author: Donna Knowlton
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed...
Author: Christina Chaey
Author: Hubert Keller
Author: Bon Appétit Test Kitchen
Author: Pam Norby
Author: Kathleen Hulsy
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Bon Appétit Test Kitchen
Author: Shelley Berger
"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version...
Author: Rick Martinez
This signature dessert from New Orleans is a classic Creole dish.
Freedom from the skillet is a big benefit of this baked version of the classic.
Author: Marilou Robinson
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
A quick and easy recipe for Pears Poached in Red Wine.