Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Author: Chris Morocco
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options...
Author: Bon Appétit Test Kitchen
Author: Chris Morocco
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from...
Author: Ignacio Mattos
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Joseph W. DiPerri
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving...
Author: Alison Roman
Author: Ivy Manning
Author: Fergus Henderson
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Alfia Muzio
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies...
Author: Kopitiam, NYC
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Author: Penelope Casas
Author: Donatella Arpaia
Author: Travis Lett
Author: Penelope Casas
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen