Author: Paul Grimes
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Deborah Madison
Author: Fran McCullough
Author: Judith Fertig
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Wendy Giman
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Jane Bronk-Gorman
Author: Al Herron
Author: Kimberly Diamondidis
Author: Catherine McCord
Author: Nicholas Puniello
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
Author: Heather Prudhon
Author: Lauren Beal
Author: Bon Appétit Test Kitchen
Author: Joey Campanaro
Author: Bon Appétit Test Kitchen
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell