Author: Melissa Hamilton
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Wolfgang Puck
Author: Todd English
Author: Greg Baker
Author: Jeanne Thiel Kelley
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Author: Joshua McFadden
Author: Carla Lalli Music
Author: Rozanne Gold
Author: Gina Marie Miraglia Eriquez
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
Author: Susie Fishbein
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Author: Rozanne Gold
Author: Alon Shaya
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: April Bloomfield
EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!
Author: Elise Bauer
Author: Mindy Fox
Author: Maggie Ruggiero
Author: Mary Corpening Barber
Author: Bon Appétit Test Kitchen
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson