Author: Tina Miller
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp...
Author: Rhoda Boone
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Author: Joe Yonan
Author: Irene Clark
Author: Alison Roman
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with...
Author: David Tamarkin
Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie,...
Author: Rocco DiSpirito
Author: Maria Samples
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Amy Finley
Author: Anita Ravon
Author: Kara Zuaro
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Susan Herrmann Loomis
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen