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Classic Posole_image
Classic Posole

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best...

Author: Irene Rutigliano

Braised Red Cabbage with Vinegar_image
Braised Red Cabbage with Vinegar

Author: Lidia Bastianich

Chick-Pea, Garlic, and Parsley Dip_image
Chick Pea, Garlic, and Parsley Dip

Goat Cheese with Thyme, Peppercorns, and Lemon Oil_image
Goat Cheese with Thyme, Peppercorns, and Lemon Oil

Roasted Fennel and Carrots with Pecorino_image
Roasted Fennel and Carrots with Pecorino

Author: Giada De Laurentiis

Citrus-Glazed Carrots_image
Citrus Glazed Carrots

Author: Lora Zarubin

Farmstand Gazpacho_image
Farmstand Gazpacho

Author: Sheila Lukins

Tomato, Fennel, and Crab Soup_image
Tomato, Fennel, and Crab Soup

To make this dish vegan, skip the crab.

Author: Mark Bittman

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter_image
Pan Seared Strip Steak with Red Wine Pan Sauce and Pink Peppercorn Butter

Author: Jodi Liano

Vegetable and Feta Baked Frittata_image
Vegetable and Feta Baked Frittata

Author: Ryan Scott

Light Tomato Sauce_image
Light Tomato Sauce

Garlic Pita Chips_image
Garlic Pita Chips

Author: Lora Zarubin

Cranberry and Orange Granola_image
Cranberry and Orange Granola

Author: Bon Appétit Test Kitchen

Sausage with Lentils and Spinach_image
Sausage with Lentils and Spinach

Author: Bon Appétit Test Kitchen

Turkey Cutlets with Springtime Vegetables_image
Turkey Cutlets with Springtime Vegetables

Turkey Meatloaf with Mushrooms and Herbs_image
Turkey Meatloaf with Mushrooms and Herbs

Author: Maria Helm Sinskey

Pomegranate Molasses-Glazed Carrots_image
Pomegranate Molasses Glazed Carrots

Author: Bon Appétit Test Kitchen

Grilled Mustard Chicken with Fresh Corn Polenta_image
Grilled Mustard Chicken with Fresh Corn Polenta

Author: Ian Knauer

Farfalle with Golden Beets, Beet Greens and Pine Nuts_image
Farfalle with Golden Beets, Beet Greens and Pine Nuts

Author: Jeanne Thiel Kelley

Greek Burger with Arugula, Tomatoes, and Feta_image
Greek Burger with Arugula, Tomatoes, and Feta

Author: Georgia Downard

Lemon Chicken Cutlets_image
Lemon Chicken Cutlets

Tofu and Bok Choy Stir-Fry_image
Tofu and Bok Choy Stir Fry

Chicken Salad Sandwiches with Blue Cheese_image
Chicken Salad Sandwiches with Blue Cheese

Author: Lovoni Walker

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts_image
Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

Author: Cristina Ceccatelli Cook

Rajas Poblanas_image
Rajas Poblanas

Asian Avocado Salsa_image
Asian Avocado Salsa

Author: Jill Silverman Hough

Sweet Potato Biscuits with Ham, Mustard, and Honey_image
Sweet Potato Biscuits with Ham, Mustard, and Honey

Author: Molly Wizenberg

Grilled Lamb Chops with Fresh Mango Chutney_image
Grilled Lamb Chops with Fresh Mango Chutney

Author: Bon Appétit Test Kitchen

Rhubarb, Cherry, and Golden Raisin Chutney_image
Rhubarb, Cherry, and Golden Raisin Chutney

Quick Sautéed Kale with Toasted Pine Nuts_image
Quick Sautéed Kale with Toasted Pine Nuts

Author: Kate Fogarty

Grilled Vegetables with Mixed Greens and Blue Cheese Dressing_image
Grilled Vegetables with Mixed Greens and Blue Cheese Dressing

Author: Bon Appétit Test Kitchen

Asparagus Vichyssoise with Mint_image
Asparagus Vichyssoise with Mint

Author: Bon Appétit Test Kitchen

Sauteed Fresh Chanterelles_image
Sauteed Fresh Chanterelles

Spiced Chicken Breasts with Poblano and Bell Pepper Rajas_image
Spiced Chicken Breasts with Poblano and Bell Pepper Rajas

Author: Bon Appétit Test Kitchen

Grilled Steak Salad with Tomato Vinaigrette_image
Grilled Steak Salad with Tomato Vinaigrette

Author: Bon Appétit Test Kitchen

Roast Pork Tenderloin with Apricot-Miso Glaze_image
Roast Pork Tenderloin with Apricot Miso Glaze

Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.

Author: Ivy Manning

Turkey Cutlets with Pan Salsa_image
Turkey Cutlets with Pan Salsa

Charred Romaine Greek Salad With Quinoa-Crusted Feta_image
Charred Romaine Greek Salad With Quinoa Crusted Feta

Author: María Del Mar Sacasa

Spiced Roast Chicken Breast_image
Spiced Roast Chicken Breast

Cinnamon Oatmeal Pancakes_image
Cinnamon Oatmeal Pancakes

Author: Kelsey Bunker

Artichoke, Fennel, and Crispy Prosciutto Salad_image
Artichoke, Fennel, and Crispy Prosciutto Salad

Cumin-Scented Quinoa and Black Rice_image
Cumin Scented Quinoa and Black Rice

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Author: Bon Appétit Test Kitchen

Sliced Baguette with Radishes and Anchovy Butter_image
Sliced Baguette with Radishes and Anchovy Butter

Author: Tasha de Serio

Sauerkraut with Gin and Caraway_image
Sauerkraut with Gin and Caraway

Author: Molly Wizenberg

Roasted Squash with Mint and Toasted Pumpkin Seeds_image
Roasted Squash with Mint and Toasted Pumpkin Seeds

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Author: Susan Spungen

Shrimp and Jalapeño Brochettes_image
Shrimp and Jalapeño Brochettes

Broccoli-Pecorino Gratinata_image
Broccoli Pecorino Gratinata

Author: Michael Chiarello

Indian Eggplant and Onion Dip with Pita Chips_image
Indian Eggplant and Onion Dip with Pita Chips

Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.

Author: Bon Appétit Test Kitchen

Poached Chicken Breasts with Arugula Pesto Sauce_image
Poached Chicken Breasts with Arugula Pesto Sauce

Grilled Flatbread_image
Grilled Flatbread

Author: Chad Robertson

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