Bloggers Cook Ba
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
They're poached in tomato sauce with chickpeas and feta
Joanna Sciarrino
Make it into pudding
Joanna Sciarrino
Our intrepid Fall 2011 interns throw a BA-style potluck dinner
Joanna Sciarrino
Has your family learned to love Brussels sprouts yet? This dish will help.
Joanna Sciarrino
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Joanna Sciarrino
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino
A fall weekend one-pot dish to be had with plenty of vino.
Joanna Sciarrino
Bet you didn't know you could make French Onion Soup in 40 minutes.
Joanna Sciarrino
With just butter, bay leaves, and two types of salt, an ordinary sack of potatoes turns into an impressive dish. Or so thought these bloggers.
Joanna Sciarrino
See how this recipe turned out in other cooks' kitchens.
Joanna Sciarrino
This will wipe your memory of packaged pudding.
Joanna Sciarrino
In our What People Are Cooking column, see how our recipes turned out in other cooks' kitchens.
Joanna Sciarrino
This recipe puts all those gorgeous late-summer tomatoes to use.
Joanna Sciarrino
Take a look at what some bloggers did with our July-issue recipe.
Joanna Sciarrino
See what bloggers thought of our show-stopping dessert.
Joanna Sciarrino
We know it might be tough to crank the oven up to 450 in the middle of summer, but we promise these fries are worth the heat.
Joanna Sciarrino
See which bloggers treated themselves to our Summer Tomato Bouillabaisse with Basil Rouille.
Joanna Sciarrino
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
Some bloggers turned out impressive shots of this recipe from our July issue. Check them out.
Joanna Sciarrino
See how our recipes turned out in other cooks' kitchens: Every week we choose a dish that several food bloggers made and feature it here with photos and links.
Joanna Sciarrino
The five-hour cooking time is totally worth it--these bloggers bear the proof.
Bon Appétit
Who can deny a piece of warm, soft bread with dinner?
Bon Appétit
Whip this up for dessert and chances are, not much will be left by noon the next day.
Joanna Sciarrino