Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
Author: Ruth Cousineau
Author: Patrice Keller Kononchek
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Donatella Arpaia
Author: Mary Sellen
Author: Zarela Martinez
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
Author: Beth Elon
Author: Claire Saffitz
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Lewis Rossman
Author: Marge Perry
Author: Meryl Rothstein
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Kristine Kidd
Author: Jill Silverman Hough
Author: Ellie Krieger
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...
Author: Shadi HasanzadeNemati
Author: Rebecca Poynor-Burns
Author: Bobby Flay
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
Author: Drew Ramsey, M.D.
Author: Kitty Morse
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
Author: Oliver Strand
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell