Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
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: Suzanne Goin
Author: Suzanne Tracht
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Michael Lomonaco
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Author: Thomas Keller
Author: Tina Miller
Author: Kemp Minifie
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Amanda Hesser
Author: Joe Gannon
Author: Melissa Roberts
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect...
Author: Patricia Wells
Author: Rick Tramonto
Author: Bon Appétit Test Kitchen
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Alison Roman
Author: Victoria Granof
Author: Scott Simpson
Author: Stacey Nyman
Author: Molly Stevens
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Author: Andrea Albin