Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
Author: Allen Susser
Author: Jacques Pépin
Author: Bon Appétit Test Kitchen
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better...
Author: Claire Saffitz
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Zarela Martinez
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Author: Sara Jenkins
An easy Roasted Curried Cauliflower recipe
Author: Julie Sahni
Author: Ramin Ganeshram
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
Author: Jose Garces
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Bradley Dickinson
Author: Amy Finley
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.
Author: Edna Lewis
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Barbara Kafka
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
Author: Kitty Morse