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Herb Grilled Chicken Wings

Author: Alison Roman

Grilled Rosemary Chicken

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

Author: Kevin West

Chile and Chorizo Cornbread

Author: Bruce Aidells

Pork and Hominy Stew (Pozole Rojo)

This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.

Author: Ricardo Muñoz Zurita

Cumin Scented Quinoa and Black Rice

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Author: Bon Appétit Test Kitchen

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

Udon With Chicken and Scallions

These udon noodles with chicken and scallions come together in under 30 minutes.

Author: Lillian Chou

Red Cabbage Salad with Warm Pancetta Balsamic Dressing

Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.

Author: Maria Helm Sinskey

Shrimp and Andouille Gumbo

Author: Bruce Mattel

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez

Chicken Curry in a Hurry

Author: Bon Appétit Test Kitchen

Black Eyed Pea Fritters with Hot Pepper Sauce

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...

Author: Bryant Terry

Cauliflower and Chickpea Curry

Author: Hugh Fearnley-Whittingstall

Black Cod with Olives and Potatoes in Parchment

Author: Gina Marie Miraglia Eriquez

Turkey Jook

Author: Melissa Roberts

Creamy Cauliflower Dip

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

Creamy Chia Coconut Ginger Carrot Soup

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Author: Janie Hoffman

Spiced Rice Pilaf

Author: Chitra Joshi