Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Author: Victoria Granof
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip...
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: Nathalie Dupree
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly...
Author: Anna Stockwell
Author: Raquel Carena
Author: Bon Appétit Test Kitchen
Author: Massimo Ormani
Author: Shelley Wiseman
Author: Molly Stevens
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Eben Freeman
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Author: Tom Birchard
Author: Rebecca Fulcher
Author: Melissa Roberts
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.
Author: Molly Baz
Author: April Bloomfield
Author: Melissa Roberts
Author: Sarah Dickerman
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Lillian Chou
Author: Massimo Ormani