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Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Texas Slaw

Author: Rebecca Poynor-Burns

Onion Frittata

Author: David Downie

Grand Fruit Salad

Author: Mary Sellen

Cardamom Orange Sugar Cookies

Author: Dede Wilson

Summery Confetti Salad

Author: Katie Lee Joel

Spanish Rice

Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...

Author: Marion Cunningham

Herbed Rösti Potato Cake

Author: Alexis Touchet

Coconut Creamed Greens

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Author: Andy Baraghani

Pasta with Sun Gold Tomatoes

Author: Mario Batali

Citrus Oil Marinated Spring Vegetables

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.

Author: Rachel Gurjar

Sweet Potato Hash with Bacon

Author: Ian Knauer

Bulgur, Garbanzo Bean, and Cucumber Salad

Author: Bon Appétit Test Kitchen

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...

Author: Maggie Ruggiero

Pickled Radishes

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Author: Eric Werner

Matzo Brei

Author: Bon Appétit Test Kitchen

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...

Author: Tasha de Serio

Fresh Salmon Salad with Chickpeas and Tomatoes

This is delicious served either warm or at room temperature.

Author: Jill Dupleix

Zucchini Cornbread

Author: Sara Dickerman

Mixed Greens with Mustard Dressing

Author: Marlena Spieler

Warm Cauliflower and Herbed Barley Salad

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Author: Bon Appétit Test Kitchen

Gingerbread Bars

Author: Lisa Zwirn

Tomato and Corn Salsa

Author: Robin Donovan

Beet and Endive Salad

Author: Wuanda Walls

"Top Tier" Devil's Food Cake with Sour Cream Fudge Frosting

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...

Author: Rochelle Palermo

Asparagus and Avocado Salad

Author: Jim Lahey