If you have access to local albacore, it's wonderful in these tuna burgers.
Author: Bon Appétit Test Kitchen
Author: Elizabeth Karmel
Author: Rick Rodgers
The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Laura Van Dyke
Author: Ed Kenny
Author: Bobby Flay
Author: Laura Gambrill
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Author: Beatriz Llamas
Author: Ian Knauer
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
Author: Rick Rogers
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Author: Emeril Lagasse
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Author: Kim Barnouin
Author: Judith Fertig
Author: Su Mei Yu