Author: Molly Shannon Daum
Author: Michael Psilakis
Author: Connie Capani
Author: Mario Batali
Author: Steve Johnson
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
Author: Lidia Matticchio Bastianich
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best...
Author: Irene Rutigliano
Author: Meryl Rothstein
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Jennifer Iserloh
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: Tim Cole
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Author: Tracey Seaman
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
Author: Mina Stone
Author: Joan Lang
Author: Roxanne Russell
Author: Francine Maroukian
Author: Jeff Carciello
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Yolanda Paterakis
Author: Bobby Flay