Author: Tom Valenti
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Author: Anna Stockwell
Author: Joyce Goldstein
Author: Paul Grimes
Author: Bobbi Claibourne
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next...
Author: Maangchi
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate,...
Author: Nancy Harmon Jenkins
Author: Georgia Downward
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Ruth A. Matson
Author: George Kelso
Author: Alison Roman
Author: Molly Stevens
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
Author: Bon Appétit Test Kitchen
Author: Donatella Arpaia
Author: Justin Rashid
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent...
Author: Gina Marie Miraglia Eriquez
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Melissa Roberts
Author: Mary Kate Tate
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: Dan Barber
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Cheryl Alters Jamison
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish...
Author: Jacqueline Chio-Lauri