Author: Shirley Cheng
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks...
Author: Katherine Sacks
Onion, sautéed until golden, adds a wonderfully nutty flavor to this simple side dish.
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
Author: Bon Appétit Test Kitchen
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Author: Claire Saffitz
Author: Tana Amen
Author: Hugh Acheson
AKA The Dolly Parton diet, or The Cabbage Soup diet. An easy to make low-calorie, low-fat soup.
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with...
Author: Andrea Reusing
Island Pork Tenderloin Salad
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is....
Author: Anna Jones
Author: Paul Grimes
Author: Nancy Silverton
Author: Marcel Desaulniers
Author: Bon Appétit Test Kitchen
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
Author: Rich Landau
Rich in fiber and protein, this hearty Macaroni, Cabbage, and Bean Soup can be served as a main course. Offer fresh, crusty bread and a green salad to...
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it...
Author: Deuki Hong
Author: Alexis Touchet
Author: Michael Tong
Author: Hugh Acheson
Top all your dogs with this tangy take on a classic this summer.