Author: Ruth Cousineau
Author: Roberto Santibañez
Author: Marlena Spieler
Author: Andrea Bemis
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around...
Author: Anna Stockwell
Author: Suzanne Goin
Author: Rozanne Gold
Author: Douglas Rodriguez
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped,...
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the...
Author: Sarah Jampel
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Maggie Ruggiero
Author: Shelley Wiseman
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
Author: Ardie A. Davis
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
Author: Paula Wolfert
Author: Sabrina Henderson
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Matthias Radits
Author: Zanne Stewart