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Firehouse Chicken

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Spanish White Beans with Spinach

Author: Ruth Cousineau

Crudités with Green Goddess Dip

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

Author: Nancy Oakes

Linguine with Crab, Lemon, Chile, and Mint

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Author: Bon Appétit Test Kitchen

Slow Roasted Romano Beans

Author: Suzanne Goin

Sugar Snap Peas with Mint and Orange

Author: Maria Helm Sinskey

The Three Amigos

Author: Hilary Shevlin Karmilowicz

Linguine with Grilled Clams and Bacon

Author: Chris Schlesinger

Grilled Rosemary Chicken

Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.

Author: Kevin West

Fettuccine Alfredo

This creamy fettuccine is truly indulgent, and yet so simple. You'’ll be rewarded for using the very best pasta and Parmesan.

Author: Shelley Wiseman

Chile and Chorizo Cornbread

Author: Bruce Aidells

Champ

Author: Darina Allen

Herb Grilled Chicken Wings

Author: Alison Roman

Buffalo Grilled Shrimp with Blue Cheese Dip and Celery

Author: Gina Marie Miraglia Eriquez

Indian Spiced Chicken With Tomato and Cream

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Author: Bon Appétit Test Kitchen

Grilled Tandoori Lamb

Author: Mark Bittman