The Bon Appétit Test Kitchen

Serve with toasted country bread.

A decadent—but still healthy—vegetarian main.

Grill the lettuce? Trust us, you'll make this dish again and again.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

The soufflés can be assembled up to four hours ahead; chill until ready to bake.

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Purchased biscuit dough makes these dessert dumplings a snap to make.

You can also roast asparagus alongside. Toss the trimmed spears with olive oil, salt, and pepper, and place on a separate rimmed baking sheet.

This is a clever combination of steak au poivre and Stroganoff.