Author: Veronica Chambers
Author: Selma Brown Morrow
Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.
Author: Chris Morocco
Author: Andrea Albin
Author: Paul Grimes
You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.
Author: Zanne Early Stewart
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Author: Ia Delphey
Author: Kristi Parnell
Author: Paul Grimes
This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as...
Author: Melissa Clark
Author: Melissa Roberts
Author: Kahlil Arnold
Author: Susan Ueki
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living
Author: Jean Anderson
Author: Susan Lasken
Author: Georgia Downard
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Maggie Ruggiero
Author: Joan Nathan
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Victoria Granof
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Author: Diane Morgan
Author: Victoria Granof
Author: Bon Appétit Test Kitchen