Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
This Honey and Soy Glazed Salmon can be prepared in 45 minutes or less.
Author: Marion Cunningham
Author: Judy Wilkins
Author: Bon Appétit Test Kitchen
Author: Sal Passalacqua
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil....
Author: Sheldon Simeon
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack,...
Author: Maggie Ruggiero
Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Lidia Matticchio Bastianich
Author: Arlene Weston
Author: Victoria Granof
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Shula Udoff
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...
Author: Scott Snyder
Author: Brandi Neuwirth
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive...
Author: Anna Stockwell
Author: Shelley Wiseman
Author: Lisa Zwirn
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Author: Molly Baz
Author: Gayle Pirie
Author: Gina Marie Miraglia Eriquez
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson