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Grilled Spot Prawns

Author: Bon Appétit Test Kitchen

Basmati Rice with Summer Vegetable Salad

Author: Bon Appétit Test Kitchen

Roman Style Pizza with Roasted Cherry Tomatoes

Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.

Author: Sarah Tenaglia

White Peach Summer Bellini

Author: Scott Beattie

Cantaloupe and Cucumber Salad

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Mexican Hot Fudge Sundaes

Author: Shari Ledwidge

Blue Cheese and Pecan Crackers

Author: Judy Harmon

Shrimp Gazpacho

Author: Mary Baker

Frozen Margarita Pie

You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.

Author: Andy Baraghani

Curried Red Lentil Kohlrabi, and Couscous Salad

Author: Bon Appétit Test Kitchen

Spaghetti al Limone

A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.

Author: Molly Baz

Buttermilk Panna Cotta

Author: Sara Foster

Pasta With Mushrooms and Prosciutto

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too...

Author: Claire Saffitz

Pecan Pie with Kahlua and Chocolate Chips

Author: Sharon Blonder Leff

Moroccan Beef Meatball Tagine

Author: Jean Thiel Kelley

Classic Double Crust Apple Pie

How to Make a Double Crust Apple Pie

Balsamic Glazed Salmon with Spinach, Olives, and Golden Raisins

This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...

Author: Bon Appétit Test Kitchen

Sesame Lime Vinaigrette

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

Author: Andrew Knowlton

Linguine with Sun Dried Tomato Pesto

Author: Maura Chamberlain