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Black Bean and Rice Salad

Author: Tracey Seaman

Mojo Marinade

Author: Matt Lee

Frisée and Apple Salad with Dried Cherries and Walnuts

To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Author: Bon Appétit Test Kitchen

Green Pea, Asparagus, and Parsley Soup

A healthful one-pot soup with a trio of powergreens to keep you satisfied

Author: Rachel Beller

Scallops à La Provençal

Author: Georgia Downard

Roasted Peppers with Tomatoes

Author: Sheila Lukins

Chocolate Almond Fridge Fudge

The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.

Author: Chris Morocco

Cajun Spice Mix

Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.

Author: John Currence

Slow Roasted Salmon with Fennel, Citrus, and Chiles

This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.

Author: Alison Roman

Fresh Herb, Grapefruit, and Fennel Salad

Author: Gabrielle Hamilton

Mom's Sweet and Sour Red Cabbage

Author: Frances Largeman-Roth

Creamy Cauliflower Dip

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Author: Anna Stockwell

Basmati Rice with Summer Vegetable Salad

Author: Bon Appétit Test Kitchen

Crispy Tofu With Maple Soy Glaze

Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Author: Chris Morocco

Poached Eggs in Tomato Sauce With Chickpeas and Feta

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Author: Bon Appétit Test Kitchen

Beet and Endive Salad

Author: Wuanda Walls

Sautéed Oyster Mushrooms

Author: Lillian Chou

Butternut Squash and Apple Soup

Author: Antoinette Muto

Black Bass with Warm Rosemary Olive Vinaigrette

The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

Author: Alison Roman

Parmesan Crusted Cod Fillets

Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside. I serve this with the julienned carrots and also with spinach I've lightly...

Author: TasteTester

Pizza with Sausage, Tomatoes and Basil

Author: Jennifer Iserloh

Ribbon Jello Salad from Mrs. B

A favorite family gave us this favorite recipe. This is time consuming and a bit of work so not for everyday. BUT it is visually stunning and also delicious. I like to substitute red and blue flavors with...

Author: Mom10

Quick Oat Bran and Banana Muffins

Author: Cynthia Paige Ward

Tarragon Crab Salad

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Author: Shelley Wiseman