Author: Matt Lee
Author: Crystal Cook
Author: Tori Ritchie
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and...
Author: Liz Neumark
Author: Alison Roman
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall...
Author: Chris Morocco
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress...
Author: Monday Morning Cooking Club
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled...
Author: Claire Saffitz
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation...
Author: Steven Raichlen
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from...
Author: Monte Farber and Amy Zerner
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut...
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
Author: Douglas Rodriguez
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the...
Author: Anya Hoffman
Author: Norman Van Aken
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
Author: Alison Roman
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken...
Author: Anna Stockwell
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and...
Author: Guy Turland
Author: Steven Raichlen
Author: Marie Devito Crowley
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi,...
Author: Kendra Vaculin
Author: Pat Zatina
Author: Ludo Lefebvre
Author: Douglas Rodriguez
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Linda Grisso
Author: Bon Appétit Test Kitchen