Author: Anne Stiles Quatrano
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Elizabeth Karmel
Author: Ruth A. Matson
Author: Shelley Wiseman
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Active time: 15 min Start to finish: 35 min
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.
Author: Cara Clark
Author: Ian Knauer
Author: Keith McNally
An easy Carrot Muffins recipe.
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Author: Lewis Rossman
Author: Tracey Seaman
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Author: James Oseland
Author: Beth Moncel
Author: Lorna Sass
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.
Author: Bon Appétit Test Kitchen
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Amelia Saltsman
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Amy Finley