This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell
Author: Elizabeth Falkner
Author: Jeni Britton Bauer
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or...
Author: Fredéric Morin
Author: Kay Chun
Author: Jeanne Kelley
Author: James Freeman
Author: Marion Cunningham
Author: Bon Appétit Test Kitchen
Author: Melanie Barnard
Author: Julie Richardson
Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.
Author: Georgia Downard
Author: Marge Perry
Author: Jayne Cohen
Author: Chris Schlesinger
Author: Suzanne Husseini
Author: Lesley Porcelli
Author: Alison Roman
Author: Ian Knauer
Author: Federica Cucinelli
Author: Jacques Torres
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: David Lebovitz
Author: Pichet Ong
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Author: Mimi Council
Author: Rebecca Jurkevich
Author: Alice Waters
Author: Bon Appétit Test Kitchen