This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in...
Author: Rhoda Boone
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!
Author: Anna Stockwell
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...
Author: Daniel Holzman
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Who isn't looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
Author: Jenny Rosenstrach
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Ivy Manning
Author: Jean Thiel Kelley
Author: Mary O'Callaghan
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Author: Kendra Vaculin
Use leftover Thanksgiving turkey to make these crispy croquettes from Chef Seamus Mullen.
Author: Seamus Mullen
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Author: Paul Grimes
Author: Leon E. Soniat Jr.
Author: Rawia Bishara
Author: Matthew Mead
Author: Ian Knauer
Author: Kay Chun
Author: Maria Helm Sinskey
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato...
Author: Cal Peternell
The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.
Author: Chris Morocco
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Author: Barton Seaver
Author: Andrea Albin
Author: Lidia Bastianich
Author: Bobby Deen
Author: Jean Thiel Kelley
Sweet, tender pearl onions are the stars of this reimagined classic, which gets an elegant update from fennel, citrus, and Parm.
Author: Mindy Fox
Author: Gordon Ramsay
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Roberta Lee, M.D.
Author: Marge Perry
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good...
Author: Rawia Bishara
Author: Jenny Rosenstrach
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Dawn Perry