Author: Maggie Ruggiero
Author: Mikal Altomare
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Ruth Cousineau
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Author: Victoria Granof
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Amy Finley
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Rozanne Gold
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Author: Vanessa R. Anderson
Author: Frank Brigtsen
Author: Gina Marie Miraglia Eriquez
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...
Author: Charles Phan
Author: Ruth Cousineau
This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate...
Author: Bon Appétit Test Kitchen
Author: Carole Rodkey
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: R. A. Street
Author: Shelley Wiseman
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Author: Maggie Ruggiero