The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Author: Victoria Granof
Author: Jennifer Wickes
Author: Mona Talbott
Author: Sarah Dickerman
Author: Paul Grimes
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
Author: Julia Child
Author: Peggy Markel
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Author: Sergio Remolina
Author: Sara Foster
Author: Nancy Oakes
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Steven Raichlen
Author: Marie Devito Crowley
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
Author: Lynne Rossetto Kasper
Author: Lora Zarubin
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Oliver Strand
Author: Robin Donovan
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Sara Foster
Author: Jill Silverman Hough
Author: Karen Stabiner