Author: Andrew Schloss
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked...
Author: Molly Baz
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Alon Shaya
Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve...
Author: Katherine Sacks
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Author: Shelley Wiseman
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Author: Einat Admony
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Laurie Schobelock
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Author: Larraine Perri
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Author: Meera Sodha
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman
Author: Jill Donenfeld
Author: April Bloomfield
Author: Jamie Geller
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Author: Rick Martinez
This looks harder to make than it is, which is the whole point.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz