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
Author: Jonathan Waxman
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: B. Smith
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Mark Taylor
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Author: Kristin H. R. Small
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Bon Appétit Test Kitchen
Author: Rose Pascale
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Author: Elisa Mazzaferro-Rosenberg
Author: Rick Rodgers
Author: Sara Foster
Author: Barbara Wichman Nowak
Author: Paula M. Zwolak
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
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer