Author: Alison Roman
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
Author: Sergio Remolina
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean....
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen
Author: Marion Cunningham
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Lillian Chou
Author: Ian Knauer
If you have access to local albacore, it's wonderful in these tuna burgers.
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Suzanne Tracht
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Bruce Aidells
Author: Jessica Strand
Author: Joe Gannon
Author: Kristine Kidd
Author: Leon E. Soniat Jr.
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all...
Author: Nancy Harmon Jenkins
Author: Dorie Greenspan
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Gina Marie Miraglia Eriquez
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
This savory waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.
Author: Bon Appétit Test Kitchen