Author: Rick Rodgers
Author: Salma Abdelnour
Author: Jack Bishop
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling - just stuff, bake, and serve!
Author: Elise Bauer
Author: Judith Choate
Author: Bon Appétit Test Kitchen
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high...
Author: Rick Tramonto
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Aliza Green
Author: Jeanne Thiel Kelley
Caramelizing onion and garlic was a great idea, which developed lots of deliciousness; then sautéing the bell peppers together really made the toppings very flavorful. Goat cheese added another layer...
Author: Nathalie Dupree
Author: Dina Cheney
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: William Eich
Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute...
Author: Jeff Koehler
Author: Robb Walsh
Author: Gina Marie Miraglia Eriquez
Author: Sam Sifton
Author: Susanna Hoffman
Author: Lou Jones
These stuffed baby peppers are so tasty and flavorful, you can use pancetta or bacon instead of prosciutto, and the layers of flavors are just oozing in your mouth.
Author: Diane Rossen Worthington
The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.
Author: Rosie Bialowas
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable...
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow