So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.
Author: Chris Shepherd
Author: Dorie Greenspan
Author: Selma Brown Morrow
Author: Kay Rentschler
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have on hand.
Author: Molly Baz
Author: Dede Wilson
Author: Molly Stevens
Author: Mathew Rice
Author: Anastasia St. Amand
Author: Melissa McClure
Author: Gina Marie Miraglia Eriquez
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds...
Author: Sarah Jampel
Author: Marie Simmons
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Author: Elena Faita-Venditelli
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Author: Chris Morocco
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Cathal Armstrong
Author: Bon Appétit Test Kitchen
Author: David Thompson
Author: Victoria Granof