Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Author: Chitra Joshi
Author: Thomas Keller
Author: Eva Worden
Author: Molly Stevens
Author: Judith Fertig
Author: Ivy Manning
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
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
Author: Maria Helm Sinskey
Author: Paul Grimes
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
Author: Bon Appétit Test Kitchen
Author: Kathryn Matthews
Author: Georgia Downward
Author: Tracey Medeiros
Author: Shelley Wiseman
Author: Cindi Leive
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
Author: Gina Marie Miraglia Eriquez
Author: Lori De Mori
Author: Jamie Oliver
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
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
Author: Ian Knauer
Author: Bruce Aidells
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Tori Ritchie
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
Author: Melissa Clark
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