Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Author: Bruce Weinstein
Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the...
Author: Daniel Shumski
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: April Bloomfield
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Pam Anderson
Author: Catherine McCord
Author: Bon Appétit Test Kitchen
Author: Ann Ferguson Ward
Author: Joan Nathan
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Linda Woods
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Author: Katherine Sacks
Author: Melissa Roberts
Author: Annie Denn
Author: Jeanne Thiel Kelley
Author: Gil Marks
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Author: Bon Appétit Test Kitchen
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate...
Author: Claire Saffitz
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: Selma Brown Morrow
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
Author: Bon Appétit Test Kitchen
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....
Author: Amelia Freer
Author: Rochelle Palermo