Author: Lillian Chou
Author: Rochelle Palermo
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
Author: Shirley Cheng
Author: George Hendrix
Author: Sandy Krasner
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection....
Author: Katherine & Ryan Harvey
Author: Ginny Hamisch
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Elizabeth Green
Author: Ellen Brown
Author: Molly Stevens
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the...
Author: Lisa Leake
Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
Author: Rhoda Boone
Author: Sheila Lukins
Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.
Author: Katherine Sacks
Author: Lisa Zwirn
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Crisp, crumbed fish strips are almost as speedy as fish fingers, but much smarter.
Author: futureamazingchef
Author: Jeanne Kelley
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Author: Abigail Johnson Dodge
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some...
Author: Joe Sevier
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her...
Author: Ina Garten
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is...
Author: Leticia Moreinos Schwartz
Author: Jan Gassner
Author: Gina Marie Miraglia Eriquez
Author: Leah Reich
Author: Pat Neely
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
Author: Jim Lahey
Author: Melissa Roberts
Author: Molly McCarty
Author: Victoria Granof
Author: Joy Smith