This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense,...
Author: Tracy Pollan
Author: Bon Appétit Test Kitchen
Author: Catherine McCord
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Author: Deb Perelman
Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.
Author: Georgia Downard
Author: Maneet Chauhan
Author: Maria Speck
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta...
Author: Nate Appleman
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an...
Author: Katherine Sacks
Author: Sara Foster
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Author: Sam Smith
Author: Bon Appétit Test Kitchen
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea...
Author: Hugh Acheson
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Joni Marie Newman
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Author: Kamal Mouzawak
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of...
Author: Candice Kumai
Author: José Andrés
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
Author: Joan Nathan
Author: Jila Dana-Haeri