This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Author: Marcy Masumoto
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly...
Author: Marion Cunningham
Author: John Besh
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
An easy Crème Anglaise recipe.
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze,...
Author: Molly Baz
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Steamed Broccoli with Olive Oil, Garlic, and Lemon
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Stanley Lobel
Author: Fredéric Morin
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir...
An easy Carolina Cole Slaw recipe
Author: Caroline Belk
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer...
Author: Mitchell Davis
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban...
Author: Lourdes Castro
An easy Cranberry Jam recipe
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Author: Victoria Granof
Author: Nick Fauchald
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked,...
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting...
Author: Toni Oltranti
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Classic lemon bars with a touch of coconut.
Author: Molly Wizenberg
Author: Gloria Kaufer Greene
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Author: Steven Raichlen
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier:...
Author: Jeanne Thiel Kelley
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...