Author: Kristi Parnell
Author: Bon Appétit Test Kitchen
The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas...
Author: Yasmin Khan
Author: Lillian Chou
Author: Jesus Gonzalez
Author: Lucy Footlik
Author: Chris Morocco
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first...
Author: Ignacio Mattos
This is a quick and easy-to-throw-together, eat-the-rainbow revelation. Colored heirloom tomatoes are a great addition if you can get hold of them. The...
Author: Henry Firth
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Author: Yves Camdeborde
Author: Andrea Albin
Author: Andrea Albin
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them,...
Author: Lidia Bastianich
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Andrew Weil, M.D.
Author: April Bloomfield
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Author: Sal Marino
Author: Paul Grimes
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
Author: Nancy Silverton
Author: Deborah Madison