Author: Ian Knauer
This easy Mushroom Gravy recipe can be prepared in 45 minutes or less.
Author: Maria Helm Sinskey
Author: Florence Myers
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Tory McPhail
Author: Susan Springob
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Tina Miller
Author: Sue Li
A classic and easy to make Chestnut Soup recipe.
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Author: Claire Saffitz
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
Author: Amy Finley
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Author: Rhoda Boone
Author: Anne Graziano
To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.
Author: Bon Appétit Test Kitchen
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen