Author: Molly McCarty
Author: Catherine McCord
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this...
Author: Trisha Yearwood
Author: Pat Neely
Author: Karen Stocker
Author: Scott Simpson
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Author: Andrea Albin
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Irma S. Rombauer
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the...
Author: Susie Cover
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Author: Ila Walrath
Author: Tracey Seaman
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Author: Rozanne Gold
Author: Maggie Ruggiero
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing...
Author: Kathy Brennan
Author: Susanne Solberg