Author: Paul Grimes
Author: Maria Helm Sinskey
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Meredith Deeds
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Ruth Cousineau
Author: Jean Georges Vongerichten
Author: Rick Rodgers
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
Author: Barbara Kafka
Flavorful tofu, perfect for summer grilling. This is my absolute favorite way to eat tofu. The marinade is delicious and extremely flavorful. Serve with grilled vegetables or in a tortilla.
Author: Smitty
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
These English muffins are cooked entirely on the stovetop rather than baked. It's helpful to have a griddle for cooking all the muffins simultaneously, but it's also very doable in batches in a cast-iron...
Author: Claire Saffitz
Author: Tom Douglas
Author: David Guas
Author: Engin Akin
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Ruth Cousineau
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
An easy Oatcakes recipe.
Author: Lidia Matticchio Bastianich
Author: Betty Boothe
Author: Diane Rossen Worthington
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti