Author: Ruth Cousineau
Author: Bobby Deen
Author: Marcy Masumoto
Author: Bon Appétit Test Kitchen
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of...
Author: Mark Bittman
Author: Lori De Mori
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in...
Author: Kathy Strickland
Author: Bruce Aidells
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Author: Shelley Wiseman
Author: Amelia Saltsman
Author: Matt Lewis
Author: Julie Loria
Author: Andrea Albin
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
Author: David Waltuck
Author: Jeanne Kelley
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer....
Author: Madhur Jaffrey
Author: Maggie Ruggiero
Author: Melissa Hamilton
The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.
Author: Red Chef Mama
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Author: Dawn Perry
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences...
Author: Molly Yeh
Author: Ruth Cousineau
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Author: kaylabrooke
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Molly Stevens
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.