After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected...
Author: Kay Chun
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Toni Cascio
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Donna Hay
Author: Ina Garten
Author: Ruth Cousineau
Author: Elise Mitzel-Ulanoff
Author: Alexis Touchet
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy,...
Author: Anna Stockwell
Author: Victoria Granof
Author: Andrea Bemis
Author: Colin Cowie
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
Author: Jennifer Iserloh
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Lauren Purcell
Author: Gina Marie Miraglia Eriquez
Author: Joey Campanaro
Author: Bon Appétit Test Kitchen
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Rose Pascale
Author: Dawn Perry
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops...
Author: Anna Stockwell
Author: Deborah Madison
Author: Nicholas Puniello