Author: Katherine Anastasia
Author: Victoria Granof
Author: Kent Rathbun
Author: Sheila Lukins
Author: Selma Brown Morrow
Author: Michael Lomonaco
Author: Orlando Murrin
Author: Cynthia Wilson
Author: Molly Stevens
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Author: Dawn Perry
Author: Joan Nathan
Author: Joan Brett
Author: Ruth A. Matson
Author: Marsha Klein
Author: Alison Roman
Author: Sheila Lukins
Author: Jacques Pépin
Author: Gael Greene
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...
Author: Michael Presnal
Author: Jeff Jake
Author: Eli Gorelick
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Author: Bon Appétit Test Kitchen
A classic recipe from the famous Mrs. Wilkes Boarding House in Savannah, Georgia.
Author: Sema Wilkes
Author: Gina Marie Miraglia Eriquez
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
Author: Alison Roman
Author: Jennifer Parisi
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen