Author: Jocelyne Roux
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
Author: Paul Grimes
This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make...
Author: Rhoda Boone
Author: Linda West Eckhardt
Author: Dan Swinney
Author: David Lebovitz
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Paula Wolfert
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Mark Taylor
Author: Lynn Alley
Author: Debra Creed-Broeker
Author: Giovanna Tabanelli
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Maggie Ruggiero
Author: Paul Gayler
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz,...
Author: Molly Stevens
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Marlena Spieler
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
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
Author: David Kamen
Author: Donatella Arpaia