Fresh broccoli florets team up with crunchy smoked almonds, sweet cranberries, sharp cheddar cheese, and salty bacon in this lightly dressed side dish.
Author: Andreas Viestad
Author: Marge Perry
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
Author: Sheila Lukins
Author: Lucia Luhan
Author: Midge Russell
Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
Author: Ric Andersen
Author: Lana Sills
Author: Ryan Scott
Author: Lidia Matticchio Bastianich
The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well-the eggs stay moist and tender thanks to the steady, low temperature....
Author: Beth Hensperger
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning...
Author: Enrique Olvera
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Author: Sharon Buck
Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.
A kosher for Passover strawberry rhubarb dessert with streusel topping.
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Author: Anna Stockwell