Author: John Willoughby
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Cindy Mushet
Author: Geoffrey Selling
Author: Rozanne Gold
Author: Richard Blais
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...
Author: Anna Stockwell
Author: Bobby Flay
Author: Jeff Cerciello
Easy weeknight pasta with tomatoes and feta cheese.
Author: Bon Appétit Test Kitchen
Author: Micah Carr-Hill
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Catherine McCord
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Author: Chris Morocco
Author: Rawia Bishara
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Rick Martinez
Author: Sheila Lukins
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Author: Bon Appétit Test Kitchen
Author: Karen DeMasco
Author: Inez Valk-Kempthorne
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Ed Farrey
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
A recipe for a grown-up version of the classic sloppy joe sandwich.
Author: Ian Knauer
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
Author: Rick Tramonto
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
A creamy, satisfying cheese-based main course soup.
Author: Jennifer Iserloh
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Author: Maggie Ruggiero
Author: Calvin Harris
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz