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True Texas Chili

Author: Stanley Lobel

One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Blueberry Crumble Pie

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Author: Melissa Roberts

Perfect Pan Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...

Author: Bon Appétit Test Kitchen

Chicken Paprikash with Sour Cream

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker...

Author: Melissa Clark

Chocolate Mayonnaise Cake

Author: Matt Lewis

Baltimore Crab Cakes

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Author: Bon Appétit Test Kitchen

Cucumber, Tomato and Feta Salad

This classic refreshing salad pairs perfectly with grilled lamb .

Author: Bon Appétit Test Kitchen

Italian Vegetable Stew (Ciambotta)

Author: Gina Marie Miraglia Eriquez

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Golden Pan Fried Fish

A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.

Author: Maria Helm Sinskey

Garlic Bread

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...

Persian Rice with Golden Crust

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

Classic Beef Meatballs

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...

Author: Daniel Holzman

Blue Cheese Dip

Author: Sarah Dickerman

Bobotie

This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation,...

Author: Lannice Snyman

Grilled Mahi Mahi Tacos

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Darned Good Boneless Short Ribs

Author: Fred Thompson

Open Faced Fresh Blueberry Pie

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...

Author: Rose Levy Beranbaum

Jacques's French Potato Salad

Author: Julia Child

Peanut Cookies

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...

Author: Anna Pump

Best Ever BLT Wrap

Author: Hilary Shevlin Karmilowicz

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

Chili con Carne

Author: Jeanne Kelley

Chicken Breasts with Fontina and Prosciutto

Author: Bon Appétit Test Kitchen

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Author: Bon Appétit Test Kitchen

Corn Bread and Chorizo Stuffing

Author: Lillian Chou

Quick Sausage and Mushroom Lasagna

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Author: Bon Appétit Test Kitchen

Extra Moist Turkey with Pan Gravy

The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with...

Author: Ruth Cousineau