"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.