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Herb Gnocchi

Author: Thomas Keller

Grilled Bone in Rib Eye Steaks

Author: Judith Fertig

Roasted Carrots with Dill

Author: Eva Worden

Spiced Rice Pilaf

Author: Chitra Joshi

Thai Style Chicken Soup With Basil

This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Author: Ruth Cousineau

Fresh Herb Spaetzle

These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.

Author: Dorie Greenspan

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

Five Spice Roast Chicken

Author: Maria Helm Sinskey

Porcini Mushroom Soup

Author: Paul Grimes

Daikon, Carrot, and Broccoli Slaw

Author: Bon Appétit Test Kitchen

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

Engagement Chicken

Author: Cindi Leive

Goat Cheese Bread Pudding

Author: Tracey Medeiros

Chicken and Chickpea Stew

Author: Georgia Downward

Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

Author: Chef Seamus Mullen

Hatch Chile con Queso Dip

This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...

Author: Rhoda Boone

Orecchiette with Chickpeas

Author: Gina Marie Miraglia Eriquez

Pork Chops and Squash with Pumpkin Seed Vinaigrette

There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.

Author: Bon Appétit Test Kitchen

Crispy Shaken Potatoes With Rosemary

The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.

Author: Diana Yen

Easy Slow Cooker Pot Roast

Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot

Author: Brooke Griffin

Pickled Red Onions

This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...

Author: Mollie Katzen