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Cream of Asparagus Soup (Crème d'asperges)

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Roasted Potatoes with Garlic, Lemon, and Oregano

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Author: Aglaia Kremezi

Baked Salmon with Mustard Dill Sauce

An easy Baked Salmon with Mustard-Dill Sauce recipe

Author: Deb Sokol

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Homemade Cheese Spread with Garlic and Herbs

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Author: Rhoda Boone

Corn Maque Choux

Author: Bruce Aidells

Fast Favorite Garlic Dill Pickles

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...

Author: Eleanor Topp

Pasta with Smoked Salmon and Capers

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...

Author: Mitchell Davis

Quinoa Tabbouleh

Author: Bon Appétit Test Kitchen

Red Lentil Dal

An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.

Mango, Berry & Banana Smoothie

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

Author: Janet Taylor McCracken

Crisp Roast Duck

A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...

Author: Lillian Chou

Classic Sole Meunière

Author: Molly Wizenberg

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Salmon Tartare

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Author: Bon Appétit Test Kitchen

Basic Crepes

Basic Crepes Recipe

Asparagus Salad with Sweet Balsamic Vinegar

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

My Favorite Simple Roast Chicken

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Author: Thomas Keller

Cuban Grilled Pork (Lechon Asado)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Author: Lourdes Castro

Crawfish Etouffée

Author: Marcelle Bienvenu

Butter Roasted Turkey Breasts

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Author: Alison Roman

Mussels with Garlic Butter

For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Citrus Marinated Chicken Thighs

Author: Alison Roman

Cucumber, Tomato and Feta Salad

This classic refreshing salad pairs perfectly with grilled lamb .

Author: Bon Appétit Test Kitchen

Grilled Tuna Salade Niçoise

Grilled Tuna Salade Niçoise

Roasted Garlic Asparagus

Author: Susie Fishbein

Pork Chops with Mustard Sauce

An easy Pork Chops with Mustard Sauce recipe

Piri Piri Chicken

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili)....

Author: Steven Raichlen

Kasha Varnishkes at Wolff's in New Jersey

Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...

Author: Joan Nathan

Slow Baked Salmon with Lemon and Thyme

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer...

Author: Bon Appétit Test Kitchen

Potato Casserole

With just 4 ingredients, this potato casserole recipe will be a go-to side dish for any meal.

Author: Edna Lewis

Curried Rice

An easy Curried Rice recipe

Jalapeño and Lime Marinated Skirt Steak Tacos

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Author: Rhoda Boone

Pasta, Sausage and Bean Soup

A little grated Parmesan sprinkled on top is a nice addition.

Author: Jean Jamieson

Chop Suey

Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.

Penne alla Vodka

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Author: Lidia Matticchio Bastianich

Argentinian Style Beef with Chimichurri Sauce

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Crab Quiche

Author: Tony Kerum

Potatoes Rösti

Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...

Author: Sarah Copeland

Pickled Corn

Author: Andrea Reusing

Minty Pea Soup

Author: Melissa Hamilton

The One and Only Truly Belgian Fries

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be...

Author: Ruth Van Waerebeek