Author: Susan Herrmann Loomis
Author: Tom Colicchio
Author: Terezinha de Melo
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: François Kwaku-Dongo
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...
Author: Katherine Sacks
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Bon Appétit Test Kitchen
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: April Bloomfield
Author: Andrew Friedman
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Greg Atkinson
Author: Anita Hacker
Author: Melissa Roberts
Author: Debi Mazar
Author: Terry Gibralter
Author: Keith McNally
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the...
Author: Rhoda Boone
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Nancy Oakes
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
Author: Lorna Sass
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Kevin Dundon
Author: Rebecca Rather
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno