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Tomato, Fennel, and Crab Soup

To make this dish vegan, skip the crab.

Author: Mark Bittman

Lamb and Yellow Split Pea Stew

Author: Homa Khakpour

Soy Lemon Chicken

Author: Kate Zentall

Sesame Miso Vinaigrette

Author: Joe Yonan

Amaretto Zabaglione

Author: Diane Rossen Worthington

Chicken and Vegetable Quesadilla

Author: Sheila Lukins

Sesame Chicken Drumettes

Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.

Teddie's Apple Cake

Author: Amanda Hesser

Scallop Chowder with Bacon

Author: Ruth Cousineau

Edamame Succotash Salad

Author: Tracey Seaman

Chimichurri Marinade

Author: Matt Lee

Cider Braised Chicken

Author: Melissa Roberts

Five Spice Chicken Wings

Serve these wings with the hot-and-sour coleslaw.

Turkey Meatloaf with Mushrooms and Herbs

Author: Maria Helm Sinskey

Lemon Paprika Roasted Salmon

Author: J. M. Hirsch

Quick Raspberry Charlotte

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

Author: Andrea Albin

Sheet Pan Roasted Squash and Feta Salad

Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.

Author: Anna Stockwell

Pomegranate Molasses Glazed Carrots

Author: Bon Appétit Test Kitchen

Moroccan Eggplant Salad

Author: Ruth Cousineau

Mussels in Green Peppercorn Sauce

Author: Ruth Cousineau