Author: Grace Young
Author: Kathryn Matthews
Author: Alexis Touchet
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Jeff Edmunds
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Author: Anna Stockwell
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Author: B. Smith
Author: Ian Knauer
Author: Gertrude Burnom
Author: Beth Janes
Author: Jill Silverman Hough
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Author: Kemp Minifie
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Fred Thompson
Author: Gene Briggs
Author: Ruth A. Matson
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Georgia Downard
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.