Author: Jeanne Thiel Kelley
Author: Andrea Albin
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes...
Author: Alison Roman
Author: Lidia Bastianich
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with...
Author: Anna Stockwell
Author: Barton Seaver
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Author: Jean Thiel Kelley
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them...
Author: Rawia Bishara
Author: Art Smith
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options...
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Molly Wizenberg
Author: Ruth Cousineau
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the...
Author: Donna Hay
Author: Kemp Minifie
Author: Lora Zarubin
Author: Marge Perry
Author: Maggie Ruggiero
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Maggie Ruggiero
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Molly Wizenberg
Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired...
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Rocco DiSpirito
Author: Tamasin Day-Lewis
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Author: Jennifer Iserloh
We'll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Nancy Oakes
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Bon Appétit Test Kitchen
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Lora Zarubin
Author: Jenny Rosenstrach