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Stock your fridge with salsa, eggs, and cheese, and keep a bag of day-old tortillas chips around to instantly throw together this filling, comforting, sobering meal.

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Serve these small bites fresh and warm for the ultimate hearty snack!

Perfect for a snack, an appetizer or even a better for you dessert!

If you're looking for a snack, an appetizer for those summer parties or just a fun relaxing no fuss dinner at home these bruschetta bites will totally be your jam. Full of flavor using only fresh ingredients!

A fun way to get children to eat asparagus: roasted and paired with hummus and creamy melted Havarti cheese.