This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
Author: Anne Byrn
Author: Ian Knauer
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Author: Bon Appétit Test Kitchen
Author: Alison Roman
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Author: Paul Grimes
Author: Lauren Purcell
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Soft scrambled eggs in about a minute? We didn't believe it either until we tried Wylie Dufresne's recipe. Mixing in cream cheese adds back the richness lost by cooking the eggs quickly.
Author: Wylie Dufresne
Broiled Chicken Wings with Spicy Apricot Sauce
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
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
Author: Michele Urvater