Author: Mario Batali
Author: Bobby Flay
Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix...
Author: Jodi Berg
Author: Pat Neely
Author: Bon Appétit Test Kitchen
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: Lara Ferroni
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
Author: Meryl Rothstein
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Diane Rossen Worthington
Author: Lady Sonia J. Colwyn
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Abigail Kirsch
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Virginia Burke
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Tom Gilliland
Author: Alfred Portale
If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.
Author: Renee Erickson
Author: Tracey Seaman