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Grilled Watermelon Salad

Author: Eric Werner

Strawberry Buckle with Lemon Pistachio Streusel

This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.

Author: James Freeman

Vegetarian Kofta Kabobs

This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or...

Author: sienna

Green Beans with Pepitas

Author: Selma Brown Morrow

Sweet Potato Wedges with Lime Mayo

Author: Bon Appétit Test Kitchen

Taiwanese Fried Tofu

This is an authentic Taiwanese side dish my vegetarian mother prepares. Tastes great with rice and other vegetables. Note: This is not a saucy dish.

Author: Jeankat

Lemony Slice and Bakes

Author: Gina Marie Miraglia Eriquez

Marinated Tomatoes Teruel

Author: Beth Sexton Stryker

Monster Eyeballs

Author: Sharon Bowers

Purslane and Parsley Salad

Author: Ian Knauer

Two Ingredient Truffles

These treats look fancy and luxurious, but they couldn’'t be easier to make. Since the truffle base is made from just two ingredients, using good-quality...

Author: Rhoda Boone

Gazpacho Salsa

Author: Jill Silverman Hough

Shabzi Pakora

This Bangladeshi vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.

Author: Saira Hamilton

Orzo Salad with Celery, Radishes, and Dill

Author: Bon Appétit Test Kitchen

Fresh Fruit Tart with Plum Jam

Author: Kimberly Boyce

Parker House Rolls

Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.

Honey Roasted Carrots

Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.

Author: Sheila Lukins

Spaghetti with Garlic and Cumin

Author: Robert Colombi

Armenian Lentil Soup

Author: Jo Robinson

Ramen Noodles with Miso Pesto

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.

Author: Andy Baraghani

Frozen Mint Chocolate Checkerboard

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.