"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate...
Author: Claire Saffitz
Author: Marian Burros
Author: Diane Kochilas
Author: Shirley Cheng
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Andrea Albin
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Author: Farid Zadi
Author: B. Smith
Author: Bon Appétit Test Kitchen
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you won't miss the sugar. The sweet banana and abundance...
Author: Audrey Johns
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
Author: Anna Stockwell
Author: Sarah Dickerman
Author: Marge Perry
Author: Marlena Spieler
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
Author: Claire Saffitz
Author: Roberto Santibañez
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Author: Wuanda Walls
Author: Alison Roman
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Author: Yotam Ottolenghi
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Shelley S. Stewart