For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Author: Melissa Roberts
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Marlena Spieler
Author: Bon Appétit Test Kitchen
Author: Kathleen Curtin
Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.
Author: Amber Wilson
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Maggie Ruggiero
Author: Julian Marucci
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
Author: Norman Van Aken
Author: Bruce Aidells
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Frank Stitt
Author: Roy Finamore
Author: Maggie Ruggiero
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Author: Rick Rodgers
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Tina Miller
Author: Jill Silverman Hough