Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered...
Author: Anna Stockwell
Author: Frank Stitt
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful...
Author: Donna Hay
Author: Kate McMillan
Author: Maggie Ruggiero
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Author: Bon Appétit Test Kitchen
Author: Wayne Johnson
Author: Jill Silverman Hough
Author: Chris Schlesinger
Author: Ruth A. Matson
Author: Rick Martinez
Author: Maneet Chauhan
Author: Bon Appétit Test Kitchen
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially...
Author: Paul Grimes
Author: Fran McCullough
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Mary Corpening Barber
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Catherine McCord
Author: Dorie Greenspan
Author: Ia Delphey
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of...
Author: Lillian Chou
Author: Janice Cole
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Author: Katherine Sacks
Smoked Salmon Smorrebrod
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots...
Author: Candice Kumai