This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef...
Author: Rhoda Boone
Author: Garrett McCord
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white...
Author: Molly Baz
This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or...
Author: Andrew Schloss
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...
Author: Daniel Holzman
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy...
Author: Kendra Vaculin
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising...
Author: Daniel Holzman
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
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Author: Dawn Perry
Author: Gina Marie Miraglia Eriquez
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
Who isn't looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
Author: Jenny Rosenstrach
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from...
Author: Anna Stockwell
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal...
Author: Kurt Gutenbrunner
Author: Ivy Manning
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
Author: Ian Knauer
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly...
Author: Gina Marie Miraglia Eriquez
Author: Jean Thiel Kelley
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm...
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Matthew Mead
Author: Leon E. Soniat Jr.
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Mary O'Callaghan
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of...
Author: Cal Peternell
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Rawia Bishara
Author: Maria Helm Sinskey
Author: Bobby Deen
Author: Kay Chun
Author: Roberta Lee, M.D.
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Sweet, tender pearl onions are the stars of this reimagined classic, which gets an elegant update from fennel, citrus, and Parm.
Author: Mindy Fox
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Sue Li
Author: Jean Thiel Kelley
The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.
Author: Chris Morocco
Author: Bruce Aidells
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes...
Author: Alison Roman
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the...
Author: Donna Hay