Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Charlotte Fekete
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise,...
Author: Emeril Lagasse
Author: Dave Kovner
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of...
Author: Nobuyuki Matsuhisa
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
Author: Donna Chrisco Oldford
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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
Author: Lauren Chattman
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly,...
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Author: Marian Burros
Author: Katie Lee Joel
Author: Bon Appétit Test Kitchen
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
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Fred Thompson
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
Author: Margarita Manzke
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Author: Rochelle Palermo
Author: Tony Rosenfeld