Author: Susan Spungen
Porchetta-a traditional Italian stuffed pork roast-is delicious, but so laborious. This chicken has all the same garlicky, herby flavors-not to mention lots of crispy bacon bits-and it's optimized for...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Oliver Strand
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Dan Patterson
Author: Raquel Carena
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
Author: Jamie Geller
Author: Joanne Weir
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce,...
Author: Anna Stockwell
Author: Fran McCullough
Author: Sarah Dickerman
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.
Author: Dennis Prescott
Author: Tim Mondavi
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.
Author: Ignacio Mattos
Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof-and still pretty fun.
Author: Chris Morocco