Author: Nathalie Benezet
Author: Tracey Seaman
Author: Dawn Perry
Author: Brenda Louch
Author: Sheila Lukins
Author: Eric Ripert
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
Author: Larraine Perri
Author: Eloise Davison
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Marlena Spieler
Author: Michael Kornick
Author: Michael Chiarello
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Author: Tasha de Serio
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Author: Claire Saffitz
Author: Rich Landau
Author: Ruth Cousineau
This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).
Author: Alison Roman
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Author: Nathalie Dupree
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Ivy Manning