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Chicken Under a Brick

Author: Alison Roman

Wild Mushroom and Onion Kasha

Author: Marlena Spieler

Beef and Bacon Meatloaf

Author: Bon Appétit Test Kitchen

Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.

Author: Meredith Deeds

Roast Chicken and Mango Salad with Yogurt

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together...

Author: Jill Dupleix

Poached Shrimp with Lemon Horseradish Dipping Sauce

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

Author: Jodi Liano

White Bean Ragout with Toast

Author: Bon Appétit Test Kitchen

Fried Catfish

Author: Kahlil Arnold

Plum Fennel Salad with Honey Ginger Dressing

Slightly underripe plums? Add a touch more honey.

Author: Rick Martinez

Hummus Veggie Wraps

Recipe for vegetable hummus wraps.

Author: Catherine McCord

Garlic Confit

Author: Sondra Bernstein

Grilled Mahi Mahi with Thai Coconut Sauce

Author: Bon Appétit Test Kitchen

Scrambled Eggs with Ramps, Morels, and Asparagus

Author: Bon Appétit Test Kitchen

Deviled Quail Eggs

Author: Sheila Lukins

Ginger Scented Rice

Author: Bon Appétit Test Kitchen

Quinoa Risotto with Mushrooms and Thyme

Author: Bon Appétit Test Kitchen

Broccoli Slaw with Miso Ginger Dressing

Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets...

Author: Katherine Sacks

Green Tomato and Red Onion Relish

Author: Jill Silverman Hough

Pickled Corn

Author: Andrea Reusing

Cannellini Beans with Kale

Author: Ivy Manning

Citrus Cranberry Compote

Author: Karen DeMasco

Turkey Stock

Author: Rick Rodgers

Whole Wheat Dinner Rolls

These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.

Author: Susan Reid