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
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
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
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Author: David Waltuck
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: Jeanne Kelley
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
Author: Cara Brunetti Hillyard
Author: Sarah Dickerman
Mixed Green Salad with Tarragon Vinaigrette
Author: Kelsey Bunker
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
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: Ina Garten
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
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: 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
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
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: Paul Grimes
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Author: Bobby Flay
Author: Jean Thiel Kelley
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
Author: Alison Roman