Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
Author: Micah Carr-Hill
Author: Ronald Bruno
Author: Bobby Flay
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: Roy Finamore
Author: Rawia Bishara
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
A recipe for a grown-up version of the classic sloppy joe sandwich.
Author: Ian Knauer
Author: Rick Tramonto
Author: Judi Kerr
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Author: Chris Morocco
Author: Ed Farrey
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Easy weeknight pasta with tomatoes and feta cheese.
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
Author: Inez Valk-Kempthorne
Author: Bon Appétit Test Kitchen
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Author: Bon Appétit Test Kitchen
Author: Karen DeMasco
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Author: Ricardo Muñoz Zurita
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Rozanne Gold
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Author: James McNair
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
A creamy, satisfying cheese-based main course soup.
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Andreas Viestad