Author: Bon Appétit Test Kitchen
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Author: Annisa Helou
Author: Tracy Gensler
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin
Author: Gina Marie Miraglia Eriquez
Author: Nigella Lawson
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Author: Paula M. Shaw
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Judy Wilkins
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Dave Kovner
Author: Bon Appétit Test Kitchen
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
Author: Susan Herrmann Loomis
Author: Nobuyuki Matsuhisa
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
A Greek Salad is a terrific accompaniment for kebabs.
Author: Michael Presnal
Author: Marlena Spieler
Active time: 45 min Start to finish: 45 min