Author: Michael Anthony
Author: Lynne Rossetto Kasper
Author: Tina Miller
Author: Cheryl Jamison
Author: Kay Chun
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Author: Joel Fuhrman, M.D.
Author: Amy Auburn
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
Author: Ed Behr
Author: Maggie Ruggiero
Author: Bobby Flay
Author: Steven Raichlen
Author: Gabrielle Hamilton
Author: John Willoughby
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful...
Author: Steven R. Gundry, MD
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum...
Author: Anna Stockwell
An easy Sauteed Broccoli Rabe recipe
Author: Bon Appétit Test Kitchen
Author: Mimi Smith
Author: Dean Rucker
Author: Bill Smith
An ode to the classic French dish of leeks vinaigrette, the bright, addictive condiment clinging to this quick-cooking steak dinner is also destined for your next roast chicken or pork chop.
Author: Molly Baz
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Jenny Rosenstrach