Author: Kendra Vizcaino-Lico
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
This recipe for baked plantains shines for its simplicity. This is also a great dish to make on the grill. Place the unpeeled bananas on the cooler side of the grill.
Author: Enrique Olvera
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream,...
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Author: Janneke Vreugdenhil
Author: Alice Marcus Solovy
Author: Leigh Vickery
Author: Irma S. Rombauer
Author: Shelley Wiseman
Author: Jerry Traunfeld
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
Author: Joan Nathan
Author: Tracey Seaman