Author: Jeanne Thiel Kelley
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good...
Author: Rawia Bishara
Author: Molly Wizenberg
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.
Author: Gina Marie Miraglia Eriquez
Author: Barton Seaver
Author: Bon Appétit Test Kitchen
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Jenny Rosenstrach
Author: Jean Thiel Kelley
Author: Kemp Minifie
Author: Tamasin Day-Lewis
Author: Roberta Lee, M.D.
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Author: Ruth Cousineau
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Author: Maggie Ruggiero
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Dawn Perry
Author: Art Smith
Author: Marge Perry
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Author: Rocco DiSpirito
Author: Nancy Oakes
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Lora Zarubin
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Author: Jennifer Iserloh
We'll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Author: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Jenny Rosenstrach
Author: Bon Appétit Test Kitchen