Author: Susan Friedland
Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.
Author: Claire Saffitz
Author: Leigh Vickery
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season....
Author: Norman Van Aken
Author: Stan Frankenthaler
Author: Lesley Porcelli
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: The Epicurious Test Kitchen
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Author: Janneke Vreugdenhil
Author: Rick Rodgers
Author: Andrea Albin
Author: Peggy Reed
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Melissa Roberts
Author: Sergio Remolina
Author: Elizabeth Karmel
Author: Ian Knauer
Author: Debbie Fleming
Author: Cynthia Graubart
Healthy bonus: 1 serving of fruit per 1/2 cup of sliced fruit, magnesium, and selenium from nuts, vitamin C from strawberries, fiber from nuts and fruits
Author: Joy Bauer, R.D.
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
Author: Bon Appétit Test Kitchen
Author: Kathleen Hulsy
Author: Gina Marie Miraglia Eriquez