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Deviled Quail Eggs

Author: Sheila Lukins

Herbed Goat Cheese Toasts

Author: Shelley Wiseman

Noodle Salad With Chicken and Chile Scallion Oil

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Author: Bon Appétit Test Kitchen

Cumin Scented Potatoes With Tomatoes (Ghurma Aloo)

Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...

Author: Raghavan Iyer

Asparagus with Cream Sauce

Author: Edna Lewis

Spaghetti and Swiss Chard With Garlic Chips

Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...

Author: Shelley Wiseman

Watermelon Limeade

Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when...

Author: Emeril Lagasse

Mixed Greens with Mustard Dressing

Author: Marlena Spieler

Lemon Raspberry Cupcakes

Author: Janet Taylor McCracken

Sautéed Shiitake Mushrooms

Author: Melissa Hamilton

Flounder Poached in Fennel Tomato Sauce

Author: Bon Appétit Test Kitchen

Spanish White Beans with Spinach

Author: Ruth Cousineau

Frozen Peanut Butter Pie

Author: Ellen Lebow

Mashed Plantains With Fried Eggs (Mangú de Plátanos)

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.

Author: Diala Canelo

Pasta Carbonara with Cabbage and Mushrooms

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Author: Anna Stockwell

Breakfast Grilled Cheese with Soft Scrambled Eggs

Soft scrambled eggs in about a minute? We didn't believe it either until we tried Wylie Dufresne's recipe. Mixing in cream cheese adds back the richness lost by cooking the eggs quickly.

Author: Wylie Dufresne

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...

Author: Tasha de Serio

Chuck Blade Steaks with Herb Wine Sauce

Chuck blade steaks are a wonderful cut - luxurious flavor at a bargain price. They may appear under different names - flatiron or book steaks, for instance - in your butcher case, but they're easy to spot:...

Tomato and Corn Salsa

Author: Robin Donovan

Chicken Curry in a Hurry

Author: Bon Appétit Test Kitchen

Tequila Lime Mahi Mahi Tacos

Mild mahi Mahi takes on the flavors of our zesty marinade.

Author: Larraine Perri

Baked Feta and Greens with Lemony Yogurt

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Author: Chris Morocco

Roasted Squash with Lemon Tahini Sauce

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Author: Bon Appétit Test Kitchen