This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Terry Gibralter
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
Author: Eric Larson
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Bon Appétit Test Kitchen
Author: Davina Besford
Author: Sara Foster
An easy Apple-Rhubarb Crisp recipe. Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Pumpkin Custard Profiteroles With Maple Caramel
Author: Peter Rasmussen
Author: Rebecca Poynor-Burns
Author: Peggie O'Kennedy
Author: Bon Appétit Test Kitchen
Author: Inez Holderness
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Mark Taylor
Author: Sheila Jacobs
Author: Donna Chase
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Gail Conde
Author: Suzanne Goin