Author: Sheila Lukins
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of...
Author: Ian Knauer
If you were a sporty type at school, you may remember those little orange slices that were given out at half time during matches. A momentary respite from...
Author: Lorraine Pascale
Author: Calvin Harris
Author: Bobby Flay
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge...
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Rawia Bishara
Author: Liza Jernow
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Bon Appétit Test Kitchen
Author: Karen DeMasco
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside...
Author: Micah Carr-Hill
Author: Catherine McCord
Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or,...
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian...
Author: Alexis Touchet
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Author: Maggie Ruggiero
Author: Jeanne Thiel Kelley
Easy weeknight pasta with tomatoes and feta cheese.
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
A recipe for a grown-up version of the classic sloppy joe sandwich.
Author: Ian Knauer
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
Author: James McNair
A creamy, satisfying cheese-based main course soup.
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might...
Author: Claire Saffitz