facebook share image   twitter share image   pinterest share image   E-Mail share image

BBQ Baby Back Ribs

Making this BBQ rib recipe in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

Author: Coco Morante

Poached Cod with Tomato and Saffron

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Author: Alison Roman

Citrus Cranberry Compote

Author: Karen DeMasco

Poached Fish with Spinach in Chili Tomato Sauce

I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but...

Author: Amelia Freer

Pulled Pork

Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right...

Author: the editors of Martha Stewart Living

Roast Sirloin of Beef

Author: Fergus Henderson

Poisson Cru ("Tahitian Salad")

Author: Cheryl Jamison

Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with...

Author: Rozanne Gold

Spaghetti Squash Fritters

These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.

Author: Julie Mayfield

Avocado Tomato Salsa

Author: Nina Simonds

Roasted Red Pepper Soup Shots

Author: Bon Appétit Test Kitchen

Fennel and Zucchini Soup with Warm Tomato Relish

Author: Bon Appétit Test Kitchen

Oranges in Red Wine

Author: Gina Marie Miraglia Eriquez

Whole Fish Baked in Sea Salt

Author: Paul Johnson

Roasted Marinated Peppers

Author: Adam Perry Lang

Dr. Lee's Red Wine Chicken Stew

Author: Roberta Lee, M.D.

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...

Author: Maggie Ruggiero

Peel and Eat Spiced Shrimp with Chipotle Remoulade

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Author: Melissa McClure

Brussels Sprout Slaw

Author: Kemp Minifie

Herb Grilled Chicken Wings

Author: Alison Roman

Lamb Pot Roast with Oranges and Olives

This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .

Author: Taylor Boetticher

Aunt Enza's Overstewed Green Beans

Author: Faith Willinger

Purslane and Parsley Salad

Author: Ian Knauer

Weeknight Porchetta

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but...

Author: Alison Roman

Roasted Spring Vegetables

Author: Bon Appétit Test Kitchen