If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
Author: Tammy Randerman
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
Author: Ted Reader
Author: Molly Stevens
Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).
Author: Carla Lalli Music
Author: Alan Wong
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...
Author: Stephen Gontram
Author: Mary Jo Thoresen
Author: Bruce Aidells
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz,...
Author: Roslyn Dupler Fitch
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...
Author: Bon Appétit Test Kitchen
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Author: Claire Saffitz
Author: Ruth Jacobson
Author: Lora Zarubin
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Claire Saffitz
Author: Jeanne Thiel Kelley