Author: Diana Yen
Author: Katie Sullivan Morford
Author: Melissa Clark
Author: Priscila Satkoff
Author: Lynne Gigliotti
Author: Jeanne Thiel Kelley
Author: Elena Faita-Venditelli
Author: David Cassler
Author: Bruce Aidells
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Ti Martin
Author: Alice Marcus Solovy
Author: Neelam Batra
Author: Matt Lee
Author: Rocco DiSpirito
Author: Alain Cohen
Author: Lillian Chou
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
Author: Blue Smoke
Author: Catherine McCord
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Holly Smith
Author: Janice Cole
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
Author: Melissa Roberts
Author: Francis Mallmann
Author: Giada De Laurentiis
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Author: Bon Appétit Test Kitchen
Author: Todd Davies