Author: Marcy Masumoto
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes...
Author: Kathy Strickland
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican,...
Author: Mark Bittman
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier:...
Author: Jeanne Thiel Kelley
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Bobby Deen
Author: Bon Appétit Test Kitchen
Author: Matt Lewis
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Author: kaylabrooke
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Bruce Aidells
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas,...
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Author: Rick Rodgers
Author: Lori De Mori
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal...
Author: Ben Mims
Author: Gina Marie Miraglia Eriquez
Author: Jean Anderson
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes...
Author: Snowpeas
Author: David Waltuck
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted...
Author: Melissa Roberts
Author: Paul Grimes
Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to...
Author: Madhur Jaffrey
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Julie Loria
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Jeanne Kelley
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
Author: Amelia Saltsman
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left...
Author: Pableaux Johnson
Author: Ruth Cousineau
Author: Jeanne Kelley
This is a big hit at potlucks. I'm constantly asked to bring it and if I bring anything else, there are major complaints!
Author: Katzen