The Bon Appétit Test Kitchen

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

The fact that these fries are healthier is almost beside the point—baked fries are great in their own right, and who's crazy enough to deep-fry on a weeknight anyway? These potatoes get a dusting of spices before roasting for extra flavor.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

Jarred kimchi delivers flavor and color in this roast chicken dish.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

November weeknights are for simple pan-seared pork chops and roasted squash.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Save any leftovers and tuck them into sandwiches or fish tacos.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

"Spirits are delicious when infused with fresh fruit. Vodka is like a blank canvas—it will take on the flavor of whatever you add to it." —Mary-Frances Heck, test kitchen director

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

Tarte Tatin meets gingerbread cake in this pretty upside-down dessert.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.