Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique,...
Author: Dennis Prescott
Author: Paul Grimes
Author: Tom Douglas
Author: Bon Appétit Test Kitchen
Using canned chipotles brings some smoky heat to these deviled eggs.
Author: Sydney A. Ducker
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are...
Author: Melissa Roberts
Author: Harriet Tupler
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic...
Author: Brigid Washington
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Elizabeth Karmel