Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Lisa Zwirn
There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.
Author: Maggie Ruggiero
Author: Jeanne Thiel Kelley
Author: Joanne Weir
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Author: Kim Barnouin
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with...
Author: Anna Stockwell
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors...
Author: Alexandra Shytsman
Author: Rawia Bishara
Author: Suzanne Pirret
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
Author: Abigail Johnson Dodge
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Seamus Mullen
Author: Sophie Dahl
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
Welcome your cocktail-party guests with these easy to make appetizers with prosciutto and pears.
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Author: Eben Freeman
Author: Dianne Rossmando
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
Author: Maggie Ruggiero
Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
Author: Maggie Ruggiero
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
Author: Andrew Schloss
Author: Roberto Santibañez