This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring...
Author: Rhoda Boone
Author: Stanley Lobel
Author: Mark Bittman
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked...
Author: Carla Hall
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're...
Author: Doris Jacobson
Author: Maggie Ruggiero
Author: Jeanne Kelley
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then...
Author: Donna Hay
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as...
Author: Andrea Albin
Author: Paul Grimes
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Warren Brown
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...
Author: Bon Appétit Test Kitchen
Author: David Waltuck
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between...
Author: Rhoda Boone
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Mixed Green Salad with Tarragon Vinaigrette
Author: Cara Brunetti Hillyard
Author: Kelsey Bunker
Author: Bon Appétit Test Kitchen
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
Author: Sergio Remolina
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but...
Author: David Tamarkin
Author: Sarah Dickerman
Author: Ina Garten
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients...
Author: Ina Garten
Author: Abigail Johnson Dodge
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue....
Author: Katherine Sacks
Author: Bobby Flay
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen