Author: Claire Saffitz
Author: Lillian Chou
Author: Cindy Mushet
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Author: Nava Atlas
Author: Patricia Reilly
Author: Ian Knauer
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Ruth Cousineau
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Nick Malgieri
Author: Claudia Fleming
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Author: Bruce Weinstein
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Claire Saffitz
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
Author: Melissa Roberts
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken...
Author: Ellen Chao
Author: Susie Theodorou
Author: Maggie Ruggiero
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,...
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen