Author: Michael Shrader
Author: Molly Wizenberg
Author: Cheryl Alters Jamison
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Author: Bon Appétit Test Kitchen
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner...
Author: Alexis Touchet
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to...
Author: Shari Ledwidge
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes...
Author: Anna Stockwell
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad.
Author: Bryant Terry
Author: Andrea Albin
A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Remoulade is a great substitute for tartar sauce.
Author: Bon Appétit Test Kitchen
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Author: Jennifer Smith
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Author: Rhoda Boone
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Author: Charlotte Fekete
Author: R. A. Street
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer