Author: Nils Bernstein
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Amy Finley
Author: Sharon Buck
Author: Michael Psilakis
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Amy Finley
Author: Kay Chun
Author: Melissa Roberts
Author: Lillian Chou
Author: Emeril Lagasse
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Author: Vivian Howard
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
Author: Ivy Stark
Author: Chris Schlesinger
Author: Maggie Ruggiero
Author: Eileen Yin-Fei Lo
Author: Bon Appétit Test Kitchen
Author: Jessica B. Harris
Author: Shirley Cheng
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Tori Ritchie
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Author: Marge Perry
Author: Roberto Santibañez
Author: Karen Adler
Author: Andrea Albin
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's...
Author: Khalid Mohammed