A Beef and Bean Chili recipe, a fine version of a hearty classic.
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy...
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition...
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Amelia Saltsman
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Author: Celeste Kuch
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Author: Dorie Greenspan
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Author: Andy Baraghani
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.
Author: Alison Roman
Author: Katherine Anastasia
Author: Rick Browne
A quick and easy recipe for Pears Poached in Red Wine.
Author: Shelley Berger
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
An easy Multi-Grain Bread recipe
Author: Jeanne Kelley