Author: Art Smith
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Sweet, tender pearl onions are the stars of this reimagined classic, which gets an elegant update from fennel, citrus, and Parm.
Author: Mindy Fox
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Bobby Deen
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Jenny Rosenstrach
Author: Sue Li
Author: Bon Appétit Test Kitchen
Author: Gordon Ramsay
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good...
Author: Rawia Bishara
Author: Rocco DiSpirito
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
Author: Roberta Lee, M.D.
Author: Maggie Ruggiero
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Jean Thiel Kelley
Author: Marge Perry
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Ruth Cousineau
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Author: Jennifer Iserloh
Author: Tamasin Day-Lewis
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Author: Jean Thiel Kelley
Author: Dawn Perry
We'll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Author: Dawn Perry
Author: Molly Wizenberg
Author: Jeanne Thiel Kelley
Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Nancy Oakes
Author: Lora Zarubin
Author: Maggie Ruggiero
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jenny Rosenstrach
Author: Bon Appétit Test Kitchen
An easy way to bake flaky scrod fillets: Top with garlicky crumbs
Author: Lora Zarubin
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!
Author: Anna Stockwell