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Smoked Haddock Chowder

Author: Bon Appétit Test Kitchen

Grilled Mahi Mahi Tacos

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...

Best Ever BLT Wrap

Author: Hilary Shevlin Karmilowicz

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

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

Bacon and Swiss Chard Pasta

Author: Bon Appétit Test Kitchen

Orzo with Feta, Tomatoes, and Dill

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

Darned Good Boneless Short Ribs

Author: Fred Thompson

Fennel, Frisée, and Escarole Salad

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of...

Author: Toni Oltranti

Caramel Apple Crisp

Author: Ruth Cousineau

Yogurt Marinated Grilled Chicken

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful....

Author: Jenny Rosenstrach

Steamed Carrots and Mint

Author: Molly Stevens

Winter Minestrone

Author: Melissa Roberts

Lemon Roasted Potatoes

Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.

Author: Michael Symon

Corn Bread and Chorizo Stuffing

Author: Lillian Chou

Chorizo Corn Bread Stuffing

Author: Shelley Wiseman

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Author: Ursula Ferrigno

Peach and Berry Trifle

Author: Susan Springob

Nectarine Raspberry Pie

Author: Rose Levy Beranbaum

Lime Angel Food Cake with Lime Glaze and Pistachios

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Author: Matt Lewis

Corned Beef and Carrots with Marmalade Whiskey Glaze

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage,...

Author: Bon Appétit Test Kitchen

Pork Chile Verde with Red Chile Salsa

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde....

Author: Jeanne Kelley

Kansas City Style Baby Back Ribs

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

Author: Kemp Minifie

Roasted Chayotes with Garlic

Author: Lillian Chou

Celery, Apple, and Fennel Slaw

Author: Bon Appétit Test Kitchen

Nepenthe's Triple Berry Pie

Author: Romney Steele

Mixed Berry Cobbler

Author: Melissa Roberts

Fried Mozzarella Balls

Author: Lillian Chou

Salmon and Corn Chowder

Author: Mary Karlin

Grilled Fish Tacos

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation...

Author: Steven Raichlen

Vidalia Onion Fritters

The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...

Author: David Waltuck

Peanut Cookies

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie...

Author: Anna Pump