Author: Bon Appétit Test Kitchen
Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.
Author: Rick Martinez
Author: Prem K. Singh
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Phyllis A. Jones-Rubenstein
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
Author: Jessica B. Harris
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin
Author: Paul Grimes
Author: Stephanie Clarke
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Dodie Thompson
Author: Christina Dong
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Lillian Chou
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Author: Rozanne Gold
Author: Maria Watson
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Author: William Viets