Author: James Beard
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl...
Author: Claire Saffitz
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Anne Marie Gaspard
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added...
Author: Anna Stockwell
Author: Michael Psilakis
Author: Sondra Bernstein
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Author: Mary Gonzalez
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the...
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you...
Author: Andy Baraghani
Author: Douglas Rodriguez
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
Author: Tracey Seaman
Author: Alfred Portale
Author: Melissa Clark
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad...
Author: Sara Foster
Author: Jean Georges Vongerichten
Author: Shawn McClain
Author: Bon Appétit Test Kitchen
Author: Norman Van Aken
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions),...
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized....
Author: Anna Stockwell
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel...
Author: Diane Morgan
Author: Kay Chun
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy...
Author: Julia Sullivan