Reclaim the morning that got away by making breakfast for dinner.
Amanda faces the eternal lunchtime dilemma—salad or sandwich?—and comes away with a little bit of each.
Boil new potatoes just a little differently, and score a head-turning new appetizer.
This is Bon Appetit's Editor in Chief Adam Rapoport's last installment -- he's been sharing recipes and tips from his latest, The Grilling Book, all week long.
Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand.
A party to comfort and to celebrate.
Fresh herbs and peppery arugula bring pork chops and potato salad together with a springtime feeling.
Who says steak and potatoes have to be boring?
From winter to spring to fall, most of our favorite vegetables -- potatoes, asparagus, squash, radishes -- can be dressed up by just a hot oven, a drizzle of oil, and a sprinkle of salt. Commit these steps to memory, and you'll be roasting everything in sight.
This Saint Patrick's day, we'll be putting industrious little tubers to work in these ten dishes, in celebration of the fact that there's no potato famine in sight. Cheers!
The crispiest, creamiest potato around.
Soup for dinner this time of year is a great idea.
The last time we talked about potatoes, Marian Bull helped us figure out how to match recipes to the potatoes that suit them best -- starchy Russets for mashing, waxy red potatoes for salads, and more. Today we're digging underground to learn even more about the potato: we'll talk about how they're actually the stems of the plant, what exactly a potato fruit looks like, and what it really means when their skin turns green after storage.
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. Today: Kelsey of Happyolks merges eating well with eating on a budget, and she does it all with a sack of potatoes. After cooking potato after potato, I knew this post must be dedicated to my 21-year-old brother and his housemates. If there is anyone on this planet who would find a column dedicated to a week's worth of potatoes useful, it be would him. For Austin, who loves to cook and play and celebrate life, here is a week of meals for you and your friends so you can eat well, cheaply.
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