In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have on hand.
Author: Molly Baz
Author: Andrea Albin
Author: Kay Rentschler
Author: Erika Lenkert
Author: Molly Stevens
Author: Maria Helm Sinskey
Author: Yves Camdeborde
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Meredith Deeds
A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Molly Stevens
Author: Molly Wizenberg
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
Author: Jeffrey Alford
Author: Karen DeMasco
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Dede Wilson
Author: Ruth Cousineau
Author: Catherine McCord
Author: Gabrielle Hamilton
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz