Author: Gail Conde
This delicious appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce. I use the smaller bay scallops for this. If you are using jumbo scallops it...
Author: fabeveryday
Author: Christine Swanson
Author: Fred Thompson
Author: Geoffrey Zakarian
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
The original idea for this came from a friend. I varied the type of cheese and bread, and added a finishing step to create these tasty little sandwiches. I used low-sodium bacon, however, I think any bacon...
Author: HARLEAGHSGIRL
Author: Robb Walsh
Author: Melissa Roberts-Matar
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Author: Lillian Chou
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Calico beans are a satisfying cross between chili, baked beans, and a sloppy joe filling. Full of a homemade barbecue-style sauce, these calico beans are meaty, tangy, salty, and deliciously perfect for...
Author: Annalise Thomas
Author: Holly Herrick
Author: Victoria Granof
Author: R. A. Street
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
I never liked the thought of cream cheese in my jalapeno poppers so this variation uses sticks of Tillamook® pepper Jack cheese to turn up the heat and flavor. Your friends will love this if they can...
Author: Skyler Murray
Author: Anne Marie Gaspard
Author: Patricia Wells
Author: Elaine B. Curtin
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting