Author: Janet Fletcher
They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these...
Author: orb205
Author: Blair Box
Author: Patricia Wells
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Author: Michele Adams
Author: Tracey Seaman
A "vat" of this stuff lasts about a week, depending on how much you eat each day. Eat as much of The Cabbage Soup Diet as you like.
Author: Patricia Solley
Author: Jamie Purviance
Author: Bruce Aidells
Author: Ruth Cousineau
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better...
Author: Claire Saffitz
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Jenna Clemens
Author: Bon Appétit Test Kitchen
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again...
Author: Lillian Chou
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.
Author: Marketchef
These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole...
Author: France C
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Julie Sahni
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.
Author: sanzoe
Author: Ramin Ganeshram
An easy Roasted Curried Cauliflower recipe
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.