Seasonal recipes for today's kitchen
What better way to ring in the new year than with a new salad? This winter green salad is a great counterpoint to the warming stews and soups that frequently appear on our winter menus. It makes use of both fresh greens and fruits and–Read more
A few days ago at the farmer’s market, many stalls had signs reading, “Palisade Peaches—Last Week We’ll Be Here!” My spirits dropped a bit because I don’t want the season for eating chin-dripping blushed golden fruit to end. After having enjoyed delicious peaches from California’s–Read more
During barbeque season, grilled foods call for a cool counterpart, something comforting yet refreshing. Potatoes offer a versatile blank canvas for salad making. Imagine taking some of the key ingredients for guacamole—avocado, onions, tomatoes, cilantro, and jalapenos—and creating a potato-based work of art with Tex-Mex–Read more
Summer is officially here—and that means the squash machine is at full throttle. I remember one summer when I grew too many zucchini and experimented with appetizers, salads, side dishes, main dishes, breads, and even chocolate chip cookies that had zucchini as a main ingredient.–Read more
In May of 1986 Bon Appétit launched a new column titled, “The Weekday Cook,” written by Karen Kaplan and Kristine Kidd. Tired of feeling that their hectic Monday through Friday schedules had them turning to unhealthy take-out dinners or frozen entrées, they decided to invest in a–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