Author: Bon Appétit Test Kitchen
Author: Michele Urvater
Author: Melinda Anderson
Author: Jonathan King
Author: Ruth Cousineau
Author: Fergus Henderson
Author: Kristen Williams
Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness-no overcooking...
Author: Anna Stockwell
Author: Susan Spungen
Author: Jody Adams
Author: Penelope Casas
This Italian classic is a firecracker of a dish. Try to use a mixture of tomatoes - sweet cherry and juicy beef varieties, and whatever else you can find will create beautiful flavour and texture.
Author: Jamie Oliver
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
This is such fun - we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes...
Author: Jamie Oliver
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Author: Kathleen Hulsy
Author: Herta Guhl
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Ari Kolender
Cooked on the bone, the delicate white meat of chicken breasts stays moist.
Author: Rose Gray
A delicious family meal that's easy to put together and makes the most of store-cupboard heroes. Double batch the sauce to stash in the freezer for future meals.
Author: Jamie Oliver
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz