Author: Engin Akin
Author: Julia Child
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
Author: Michael Schlow
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
Author: Helene Cypress
Author: Jean Jacques Rachou
Author: Nancy Oakes
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Lynne Rossetto Kasper
Author: Ruth Jacobson
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Ming Tsai
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully...
Author: Molly Baz
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Author: Larraine Perri
Author: Joe Gannon
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Lourdes Castro
Author: Alison Roman
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks...
Author: Mary Kate Tate
Author: Harumi Kurihara
Author: Edna Lewis