facebook share image   twitter share image   pinterest share image   E-Mail share image

Cranberry Pepper Jelly

Author: Bon Appétit Test Kitchen

Roasted Baby Vegetables

Author: Suzanne Tracht

Red Leaf Salad with Oranges

Author: Amy Finley

Mushroom, Leek, and Fontina Frittata

Author: Bon Appétit Test Kitchen

Pumpkin, Corn, and Lemongrass Soup

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...

Author: Lillian Chou

Beer and Onion Braised Chicken Carbonnade

Author: Bon Appétit Test Kitchen

Stir Fried Lettuces With Crispy Shallots

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.

Author: Bon Appétit Test Kitchen

Oatmeal, Fig, and Walnut Bars

Author: Kate Fogarty

Grilled Salmon with Nectarine Salsa

Author: Bon Appétit Test Kitchen

Muhammara

Author: Bon Appétit Test Kitchen

Frisée Apple Salad

Author: Jeanne Thiel Kelley

Chilled Watercress Spinach Soup

Author: Bon Appétit Test Kitchen

Caraway Pickles

Author: Ed Lee

Candied Lemon Peel

Author: Dede Wilson

Swiss Chard with Olives and Lemon

Author: Daniel Patterson

Swordfish with Olive, Pinenut, and Parsley Relish

Author: Bon Appétit Test Kitchen

Zucchini Mash

Author: Alexis Touchet

Poor Man's "Shrimp" Cocktail

Author: Kevin Roberts

Peel and Eat Spiced Shrimp with Chipotle Remoulade

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Author: Melissa McClure

Grilled Citrus Chicken

Author: Alison Roman

Chicken with Kale and Freekeh Lentil Pilaf

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Author: Ronna Welsh

Roasted Potatoes and Haddock Puttanesca

Author: Bon Appétit Test Kitchen