Foods by "19" category| Page 2

Grilled Bread and Tomato Salad

Author: Fred Thompson

Cheese Blintzes with Blueberry Sauce

Indian Spiced Rice with Lentils

Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms

The Only Salsa You Need

The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.

Author: Andy Baraghani

Pasta Al Pomodoro

Author: Oliver Strand

Couscous with Pine Nuts and Currants

Author: Amaryll Schwertner

Three Cheese Mushroom and Spinach Calzone

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Author: Bon Appétit Test Kitchen

Artichoke Hearts with Garlic, Olive Oil and Parsley

Author: Peggy Markel

Classic Caponata

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...

Author: Doris Jacobson

Sweet Corn and Basmati Rice Salad

Shepherd's Pie

Author: Victoria Granof

Basmati Rice Salad with Currants and Nuts

Best Ever BLT Wrap

Author: Hilary Shevlin Karmilowicz

Sweet Bell Pepper and Onion Salad

Author: Mona Talbott

Prosciutto Wrapped Asparagus Spears

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

Author: Brandi Neuwirth

Strawberries in Red Wine

Cucumber, Carrot, and Red Onion Salad

Jacques's French Potato Salad

Author: Julia Child

Zucchini Basil Soup

Author: Shelley Wiseman

Frico

Author: Bon Appétit Test Kitchen

Swiss Chard with Raisins and Pine Nuts

Curried Cauliflower and Chickpea Stew

Author: Bon Appétit Test Kitchen

Hardy Greens With Lemon Garlic Vinaigrette

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Author: Natalie Chanin & Butch Anthony

Wilted Spinach with Roasted Garlic

Author: Sara Foster

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

Author: Lora Zarubin

Mesclun Salad with Shallot Vinaigrette

Sauteed Collard Greens

This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.

Author: Del Zimmerman

Huachinango a la Veracruzana (Veracruz Style Red Snapper)

Author: Sergio Remolina

Spicy Pasta, Bean, and Sausage Soup

Author: Marie Devito Crowley

Roasted Winter Vegetables

Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...

Author: Sarah Copeland

Cranberry Pecan Streusel Muffins

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.

Author: Susan G. Purdy

Chicken and Corn Chowder

Zeppole with Chocolate Sauce

Author: Ethan Stowell

Zucchini, Tomato, and Corn Salad

Chocolate Fallen Soufflé Cake

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