Author: Gina Marie Miraglia Eriquez
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.
Author: Rhoda Boone
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: Ruth Cousineau
Author: Reed Hearon
Author: Ian Knauer
Author: Pam Anderson
Author: Steven Raichlen
Author: Judith Fertig
Author: Bon Appétit Test Kitchen
Author: Bill Granger
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut...
Author: Carol Kicinski
Author: Tori Ritchie
Author: Alison Roman
Author: Chris Schlesinger
Author: Sarah Tenaglia
Author: Mimi Smith
Author: Victoria Granof
Author: Lourdes Castro
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Author: Judith Fertig
Author: Kimberley Hasselbrink
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Lori Longbotham
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
Author: Art Smith
Author: Victoria Granof
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Molly Stevens
Author: David Lebovitz
Author: Jeff Cerciello
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Bon Appétit Test Kitchen