Author: Nathalie Dupree
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Marco Canora
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Artie Bucco
Author: Dorie Greenspan
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Mixed Green Salad with Tarragon Vinaigrette
Author: Ann Gillespie
Author: Alison Roman
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Author: Rhoda Boone
Author: Kristen Williams
Author: April Bloomfield
Author: Lillian Chou
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Author: Curtis Stone
Author: Amaryll Schwertner
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"
Author: Gianni Scappin
Author: Ruth Cousineau
Author: Susan Springob
Author: Ian Knauer