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Sheet Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans

This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.

Author: Rhoda Boone

Beef Stew with Leeks

Author: Michael Psilakis

Cabernet Cranberry Sauce with Figs

Author: Gina Marie Miraglia Eriquez

Grilled Spot Prawns

Author: Bon Appétit Test Kitchen

Beer Battered Asparagus

Serve this simple snack with a lemon dipping sauce for your next game day.

Balsamic Glazed Salmon with Spinach, Olives, and Golden Raisins

This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...

Author: Bon Appétit Test Kitchen

Slow Roasted Romano Beans

Author: Suzanne Goin

Tortillas de Harina (Flour Tortillas)

If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.

Author: Danny Mena

Oven Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

Author: Greg Atkinson

Peach Lacquered Chicken Wings

Author: Melissa Roberts

Rhubarb Compote

Author: Mary Cech

Endive and Apple Salad

Author: Maria Helm Sinskey

Marinated Eggplant

Author: Gina Marie Miraglia Eriquez

Maui Kale Salad With Sweet Onion Dressing

A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.

Author: Sheldon Simeon

Shrimp and Andouille Gumbo

Author: Bruce Mattel

Fried Oysters

Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....

Author: Eileen Yin-Fei Lo

Artichokes Braised in Lemon and Olive Oil

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...

Author: Maggie Ruggiero