To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Rick Rodgers
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Kevin Taylor
Author: Jill Silverman Hough
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
Author: Judith Finlayson
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
A perfect summertime cocktail. Because it's a combination of iced tea, lemonade, and booze, we've dubbed it the Tipsy Arnold Palmer.
Author: Fred Thompson
Author: Mary Karlin
Author: Gabrielle Hamilton
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Chris Lilly
Author: Ruth A. Matson
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Hilary Shevlin Karmilowicz
Author: Kay Chun
Author: Myra Goodman
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Bon Appétit Test Kitchen
Author: Bahija
Author: Bon Appétit Test Kitchen
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Joel Fuhrman, M.D.
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Joe Gannon
Author: Sara Dickerman
Author: Janice Cole
Author: Melissa Roberts