The Bon Appétit Test Kitchen

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." —Chris Morocco, associate food editor

Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes , plus a stack of pancakes .

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual béchamel sauce, and it will bake perfectly in just 30 minutes.

This richly spiced one-pot meal is quick and easy enough for a weeknight.

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.

Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.