This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Melissa Roberts
Author: Faith Willinger
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Colleen Patrick-Goudreau
Author: Elizabeth Karmel
Author: Alison Roman
Author: Maria Helm Sinskey
Author: Tom Valenti
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Bon Appétit Test Kitchen
Author: Jeff Edmunds
Author: Mark Bittman
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right...
Author: the editors of Martha Stewart Living
Author: James Oseland
Author: Bon Appétit Test Kitchen
Author: Lori Longbotham
Author: Lora Zarubin
Author: Suzanne Goin
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through...
Author: Sarah Jampel
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Rawia Bishara
Author: Georgia Downward
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: Nigella Lawson
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen