Author: Michael Tong
Author: Bon Appétit Test Kitchen
Author: Floyd Cardoz
Author: Nika Standen Hazelton
Author: Jamie Geller
Author: Claudia Roden
Author: Beth Peterson
Split pea soup is an easy and cozy one-pot meal-and it's the perfect way to use leftover ham.
Author: Thomas Keller
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Mary Klonowski
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
Grill the veal while the noodles boil so both are ready at the same time.
Author: Joy Smith
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.
Author: Anna Posey
Author: Michael Lomonaco
Author: Ina Garten
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone
Author: Jennifer Martin
Author: Bonnie Wilkens Metully
The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it's more fun if you share it off the same plate.
Author: Anna Stockwell
Author: Helena Seefranz