Author: Gina Marie Miraglia Eriquez
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Ed Peterson
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
Author: Terry Kirts
Author: Carole Schreder
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Author: Joe Yonan
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
Author: Bon Appétit Test Kitchen
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin
Author: Amy Finley
Author: Tom Valenti
Author: Ming Tsai
Author: Annisa Helou
Author: Alison Roman
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...