Author: Ruth Cousineau
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Jeffrey Alford
Author: Molly Stevens
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Jeanne Thiel Kelley
Author: Suzanne Goin
Author: Jeanne Kelley
The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.
Author: Bon Appétit Test Kitchen
Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Author: Chris Morocco
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Rick Rodgers
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Author: Bon Appétit Test Kitchen
Author: Austin Zimmerman
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Kerri Conan
Author: Kay Rentschler
Author: Selma Brown Morrow
Author: Rozanne Gold
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Susan Spungen
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
No ice cream maker? Toss cubes of frozen bourbon-spiked peach custard into a food processor and watch as it whips into a creamy, scoopable dessert with ease.
Author: Donna Hay
Author: Sheila Lukins