Author: Alison Roman
Author: Ellie Krieger
Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.
Author: Mindy Fox
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Bon Appétit Test Kitchen
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
Author: Barbara Kafka
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Hilary Shevlin Karmilowicz
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!
Author: Goddess
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Jim Lahey
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Tina Miller
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Author: Marge Perry
Author: Stratta
Author: Ruth Cousineau
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Author: William Viets
Baking fruit is a great way to concentrate the flavors. I especially like doing it when strawberries are out of season and still a little firm. The balsamic vinegar is optional but gives them a nice kick....
Author: LauraF
Author: Tracey Seaman
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling,...
Author: Soup Loving Nicole
Author: Bon Appétit Test Kitchen
I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor....
Author: AmyZoe
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen