This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
I created this recipe by combining a few different recipes, but the main inspiration came from Liana Krissoff and Rachel Saunders. The pectin in this recipe...
Author: xtine
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Lewis Rossman
Author: Bon Appétit Test Kitchen
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon,...
Author: Olia Hercules
Author: Jennifer Flanagan
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small...
Make and share this Grilled Asparagus Wrapped in Prosciutto recipe from Food.com.
Author: Rita1652
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties...
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes...
Author: CountryLady
Author: George Magoulus
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Lidia Matticchio Bastianich
Author: Phyllis A. Jones-Rubenstein
Author: Harley Pasternak, M.Sc.
Author: Nobuyuki Matsuhisa
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually...
Author: Bon Appétit Test Kitchen
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Author: Carey Paquette
This cooling pie is the perfect dessert after a spicy or robust meal.
Author: Alexander Smalls
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: James Beard
Author: Dan Barber