Author: Marcela Valladolid
Author: Suzanne Goin
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: Rick Rodgers
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles,...
Author: Nick Korbee
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Roberto Santibañez
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: Rozanne Gold
Author: Shelley Wiseman
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
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: 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
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: Douglas Rodriguez
Author: Maggie Ruggiero
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
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll...
Author: Katherine Sacks
Author: Sabrina Henderson
Author: Renee Erickson
Author: Paula Wolfert
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig