Author: Stephan Pyles
Author: Marge Perry
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Author: Donna Hay
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Author: Liza Agbanlog
Author: Ann Ferguson Ward
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Author: Alison Roman
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Author: Cory Mattson
Author: Ian Knauer
Author: Steven Satterfield
Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution,...
Author: Sam Worley
Author: Lisa Zwirn
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.
Author: Chris Morocco
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Author: Alejandro Junger, M.D.
An easy Milk Chocolate Brownies recipe.
Author: Alison Roman
Author: Galit Stevens
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
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Tony Gemignani
Author: Alan Michael Parker
Author: Ruth Cousineau
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.
Author: Mindy Fox
Author: Ania Catalano
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
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
Author: Bruce Aidells
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
Author: Claire Saffitz
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"