Bon Appétit Delivered

Test kitchen editor Molly Baz's wedge salad reimagined! Mini-wedges of gem lettuce with diced avocado and a ranch-inspired sour cream dressing. Serves 1-2.

Crunchy shaved broccoli and shredded Napa cabbage with classic Caesar dressing and Parmesan. Serves 1-2.

Ground pork in an aromatic chicken broth with long wheat noodles and wilted greens.

Baked shells in a creamy Fontina sauce with Italian sausage and tender chopped broccolini.

A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.

Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.

Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.

Short rib skewers, marinated in coconut milk with lemongrass, ginger, and garlic, then grilled?a recipe from test kitchen editor Chris Morocco. Served with a spicy-crunchy peanut oil and crisp-tender bok choy.

Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.

Baked shells in a creamy Fontina sauce with Italian sausage and tender chopped broccolini.

A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.

Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.

Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.

Short rib skewers, marinated in coconut milk with lemongrass, ginger, and garlic, then grilled?a recipe from test kitchen editor Chris Morocco. Served with a spicy-crunchy peanut oil and crisp-tender bok choy.

Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.

Test kitchen editor Andy Baraghani's garlic-fried rice, with sesame oil, cilantro, scallions, and a shower of crisp garlic chips.

Molly Baz's brussels sprouts: roasted until well-browned and completely tender; then tossed with honey, vinegar, and crushed red pepper flakes. Sweet, spicy, and roasty-toasty.

Butternut squash halved and roasted until meltingly tender, then scooped out and sauced with cider and soy-sauce pork braising liquid.

Bok Choy is cooked with garlic and soy sauce until bright green and crisp-tender.

Crunchy shaved broccoli and shredded Napa cabbage with classic Caesar dressing and Parmesan.

Baked shells in a creamy fontina sauce with Italian sausage and tender chopped broccolini.

A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.

Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.

Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.

Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.

Test kitchen editor Andy Baraghani's garlic-fried rice, with sesame oil, cilantro, scallions, and a shower of crisp garlic chips. Vegetarian.

Molly Baz's brussels sprouts: roasted until well-browned and completely tender; then tossed with honey, vinegar, and crushed red pepper flakes. Sweet, spicy, and roasty-toasty. Vegetarian. Spicy.

Rice-sized pieces of fresh cauliflower quickly sautéed (so it still has a little bite!) with scallions, jalapeño, and cilantro. Vegetarian.

Butternut squash halved and roasted until meltingly tender, then scooped out and sauced with cider and soy-sauce pork braising liquid.

Bok Choy is cooked with garlic and soy sauce until bright green and crisp-tender.