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magazine john dory with squash risotto and herbed cranberry sauce
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Recipes
Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
Easy
5.0
(5)
Recipes
We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
4.7
(4.74)
Articles
(187)
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
Cooking
Life is all about balance, isn't it? This easy ricotta dip makes eating your veggies a pleasure, not a chore.
Emily Schultz
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Culture
Dana Dickey
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Videos
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Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Get the recipe: https://weightloss-tricks.today/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Need something sweet and cheesy? These red peppers will do the trick!
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.