Author: Jeanne Thiel Kelley
Author: Kerri Conan
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to...
Author: Rich Landau
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Lisa Zwirn
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Lillian Chou
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
Author: Rawia Bishara
Author: Suzanne Pirret
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Author: Kim Barnouin
Author: Abigail Johnson Dodge
Author: Joanne Weir
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with...
Author: Anna Stockwell
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Sophie Dahl
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors...
Author: Alexandra Shytsman
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Dianne Rossmando
Author: Marlena Spieler
Welcome your cocktail-party guests with these easy to make appetizers with prosciutto and pears.
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Maggie Ruggiero
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
Author: Maggie Ruggiero
Author: Seamus Mullen
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Author: Roberto Santibañez
Author: Andrew Schloss
I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my...
Author: Patricia Wells
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
Author: Sara Kate Gillingham-Ryan