Author: Mario Batali
Author: Ruth Cousineau
Author: Lauren Chattman
Author: Melissa Hamilton
Author: Lillian Chou
Author: Pat Neely
Author: Nina Simonds
Author: Ian Knauer
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: Tasha de Serio
Author: Maria Samples
Author: Tracey Seaman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Alan Michael Parker
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
Author: Ian Knauer
Author: Sara Dickerman
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...
Author: Gina Marie Miraglia Eriquez
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Jill Silverman Hough