facebook share image   twitter share image   pinterest share image   E-Mail share image

True Texas Chili

Author: Stanley Lobel

Blueberry Crumble Pie

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Author: Melissa Roberts

Cucumber, Tomato and Feta Salad

This classic refreshing salad pairs perfectly with grilled lamb .

Author: Bon Appétit Test Kitchen

Chocolate Mayonnaise Cake

Author: Matt Lewis

One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Peanut Butter Pie

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Author: Allison Arevalo

Bobotie

This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...

Author: Lannice Snyman

Chicken Paprikash with Sour Cream

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts....

Author: Melissa Clark

Classic Beef Meatballs

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...

Author: Daniel Holzman

Persian Rice with Golden Crust

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

Garlic Bread

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...

Turkey Pot Pie

Author: Maria Helm Sinskey

Italian Vegetable Stew (Ciambotta)

Author: Gina Marie Miraglia Eriquez

Sweet Potato Casserole

Author: Jean Anderson

Devil's Food Cake with Peppermint Frosting

The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.

Author: Claudia Fleming

Perfect Pan Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...

Author: Bon Appétit Test Kitchen

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Author: Bon Appétit Test Kitchen

Blue Cheese Dip

Author: Sarah Dickerman

Darned Good Boneless Short Ribs

Author: Fred Thompson

Smoked Haddock Chowder

Author: Bon Appétit Test Kitchen

Fish Tacos

Author: Lourdes Castro

Chili con Carne

Author: Jeanne Kelley

Baltimore Crab Cakes

...

Author: Bon Appétit Test Kitchen

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Quick Sausage and Mushroom Lasagna

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Author: Bon Appétit Test Kitchen

Extra Moist Turkey with Pan Gravy

The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware...

Author: Ruth Cousineau

Tortellini with Italian Sausage, Fennel, and Mushroom

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

Author: Bon Appétit Test Kitchen

Fettuccine Alfredo

This creamy fettuccine is truly indulgent, and yet so simple. You'’ll be rewarded for using the very best pasta and Parmesan.

Author: Shelley Wiseman

Crudités with Green Goddess Dip

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in...

Author: Nancy Oakes

Chicken Breasts with Fontina and Prosciutto

Author: Bon Appétit Test Kitchen

Open Faced Fresh Blueberry Pie

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...

Author: Rose Levy Beranbaum

Jacques's French Potato Salad

Author: Julia Child

Dense Chocolate Fudge Cake

Author: Ian Knauer