Author: Diana Yen
Author: Julia Turshen
Author: Faith Durand
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's...
Author: King Arthur Baking Company
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers...
Author: Kathy Brennan
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Hilary Shevlin Karmilowicz
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate...
Author: Claire Saffitz
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Author: Melissa Roberts
Author: Melissa Roberts
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Author: Vern Bertagna
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite...
Author: Martha Collison
Author: Maria Helm Sinskey
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
Author: Roberto Santibañez
Author: Leslie Revsin
Author: Lillian Chou
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Author: Liza Agbanlog
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be...
Author: Katherine Sacks
Author: Tom Douglas
Author: Katherine Sacks
Author: Kendra Vizcaino-Lico
Author: Elizabeth Green
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut...
Author: Carol Kicinski
Author: Lourdes Castro
Author: Sandy Krasner
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Author: Anna Stockwell
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Author: Anna Stockwell
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Author: Gwyneth Paltrow
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer