This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Michele Morosin
Author: Catherine McCord
Author: Linda Archer
Author: Allison Kave
Author: Dorie Greenspan
Author: Catherine McCord
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
Author: Rebekah Peppler
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Author: Susan Spungen
Author: Paul Grimes
Author: H. Alexander Talbot
I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and...
Author: Amelia Freer
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Rick Martinez
Author: Scott Snyder
Author: BSCA Troop 19
Author: Susie Theodorou
Author: Donna Spivey
Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American...
Author: Roberto Santibañez
Author: Faye Levy
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you won't miss the sugar. The sweet banana and abundance...
Author: Audrey Johns
Author: Melissa Roberts
Author: Alison Roman
Author: Nancy Oakes
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more like a frittata than scrambled eggs. Slice...
Author: Rhoda Boone
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Author: Claire Saffitz
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Author: Alison Roman
It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Author: Julia Turshen