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Steak au Poivre

We've run at least a dozen different recipes for steak au poivre since our first one, in 1953 - and there's a reason why, even after we started adorning meat with chiles, salts, and dry rubs, we continue...

Fettuccine with Artichokes

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Jambalaya

With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.

Grandma's Chopped Liver

Author: Helene Cypress

Mom's Sweet and Sour Red Cabbage

Author: Frances Largeman-Roth

Chickpeas with Spinach

Author: Joyce Goldstein

Summer Squash Sauté

Author: Bon Appétit Test Kitchen

Chicken Curry with Dried Apricots

Author: Juliet Hardesty

Vietnamese Pork Chops

Author: Bon Appétit Test Kitchen

Pasta with Spicy Shrimp and Sun Dried Tomatoes

Author: Bonnie Wilkens Metully

Moroccan Style Chicken Pie

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Author: Jeanne Thiel Kelley