Can be prepared in 45 minutes or less but may require additional unattended time.
Author: Julia Shure
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Author: Caroline Randall Williams
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: Shelley Wiseman
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then...
Author: Kat Boytsova
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Melissa Roberts
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp...
Author: Marcus Samuelsson
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose...
Author: Athena Calderone
Author: Sara Foster
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Kay Schlozman
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade...
Author: Amelia Saltsman