Entrées

As the weather starts heating up, I find myself dreaming of colorful tablecloths and picnic tables. The park beckons us to enjoy its green, lush landscape under a sky full of clouds. I also start looking for dishes that can be cooked ahead of time–Read more

While I grew up eating beef stew enriched with root vegetables like potatoes and carrots, I have enjoyed experimenting with stews that incorporate other types of veggies over the years. This stew, adapted from a recipe by Faye Levy in the series “The Basics” in–Read more

I am frequently searching for new dishes to serve alongside a protein or at the center of a vegetarian meal. Squashes can be  interesting alternatives to potatoes, rice, and various grains. This recipe for baked spaghetti squash uses a small number of ingredients to help–Read more

The warming spring weather is coaxing us to eat outside and celebrate the change in seasons. We invited friends over for a spring lunch last week, enjoying this roasted salmon dish along with new potatoes and snap peas. Our dessert was the lime fool that–Read more

While the pastel colors of dyed eggs this time of year are one common association with the arrival of March and April, the linking of spring and green hues is even stronger. In the April 1986 issue of Bon Appétit, the RSVP column answered a reader’s–Read more

Looking through the February 1986 issue of Bon Appétit , I ran across a recipe for Pork au Poivre, pork chops seasoned with mustard and a crispy peppery crust. This dish was familiar. I looked through my old box of recipes, and there was the stained–Read more