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
Author: Andrea Albin
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Author: Jennifer Iserloh
Author: Barton Seaver
Author: Lora Zarubin
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
Author: Jenny Rosenstrach
Author: Lidia Bastianich
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options...
Author: Gordon Ramsay
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with...
Author: Anna Stockwell
Author: Dawn Perry
Author: Art Smith
Author: Marge Perry
Author: Molly Wizenberg
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them...
Author: Rawia Bishara
Author: Molly Wizenberg
Author: Jean Thiel Kelley
Author: Maggie Ruggiero
Author: Kemp Minifie
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
We'll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's...
Author: Rocco DiSpirito
Author: Tamasin Day-Lewis
Author: Jeanne Thiel Kelley
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired...
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Jenny Rosenstrach
An easy way to bake flaky scrod fillets: Top with garlicky crumbs
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
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