Author: Sara Kate Gillingham-Ryan
Author: Michael Lomonaco
Author: Melissa Roberts
Author: Nathalie Dupree
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Ira Freehof
This easy Muhammara recipe can be prepared in 45 minutes or less.
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Etta Lou Schenzinger
Author: Grace Young
Author: Nancy Silverton
Author: Suzanne Husseini
Author: Diane Kochilas
Author: Lauren Chattman
Author: Michael Solomonov
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Todd Davies
Author: Bon Appétit Test Kitchen
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Author: Kurt Gutenbrunner
The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.
Author: Katy Sparks
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Author: Elise Bauer
Author: Maria Speck
Author: Lidia Matticchio Bastianich