Author: Andrea Albin
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable...
Author: Anna Stockwell
Author: Tom Colicchio
Author: Anthony Bourdain
Author: Kent Rathbun
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places...
Author: Claire Saffitz
Author: Bruce Aidells
Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.
Author: Karen Barker
Author: Bon Appétit Test Kitchen
Author: Ira Freehof
Author: Kay Chun
Author: Hugh Acheson
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Stephan Pyles
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just...
Author: Paul Kahan
Author: Paul Grimes
Author: Lidia Bastianich
Author: Sue Knechtel
Author: Elinor Klavins
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together...
Author: Hooni Kim
Author: Mikal Altomare
Author: Carmen Scott
Author: Jeanne Kelley
Author: Mary Klonowski