This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small...
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to...
Author: Anna Stockwell
Author: Julia Turshen
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm...
Author: Bon Appétit Test Kitchen
Author: Barbara Kafka
Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle....
Author: Andy Baraghani
Author: Tori Ritchie
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Jocelyne Roux
Author: Damon Lee Fowler
Author: Melia Marden
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Susan Herrmann Loomis
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot...
Author: Andy Baraghani
Author: John Phillips
Author: Victoria Granof
Author: Jonathan Waxman
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs,...
Author: Mindy Fox
I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have...
Author: Patricia Heaton
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut...
Author: Anna Stockwell
Author: Nils Bernstein
Author: Odessa Piper
Author: Jeanne Kelley
Author: Jane Bronk-Gorman
Author: George Kelso
Author: Ruth Cousineau
Author: B. Smith
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani