Author: Diane Morgan
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Maria Helm Sinskey
Author: Maria Budde
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Bon Appétit Test Kitchen
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in...
Author: Gina Homolka
Author: Giada De Laurentiis
Author: Lovoni Walker
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
Author: Bruce Aidells
Author: Ian Knauer
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Romney Steele
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Sheila Lukins
Author: Bradley Dickinson
Author: Bon Appétit Test Kitchen
Author: Dorothy Davis
Author: Bon Appétit Test Kitchen
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Melissa Roberts
Author: Andrew Schloss
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Jill Dupleix
Author: Bon Appétit Test Kitchen
Author: Judy Rodgers
Author: Maria Helm Sinskey
Author: Victoria Granof