This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric...
Author: Martha Collison
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
This refreshing beverage makes the most of peak-of-the-season strawberries. Rose water's delicate flavor adds something special.
Author: Claire Saffitz
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Andrea Albin
Author: Austin Zimmerman
Author: Bon Appétit Test Kitchen
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce...
Author: Andy Ricker
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish...
Author: Tracy Pollan
Author: Kris Wessel
Author: Lisa Zwirn
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
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
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
Author: Matt Lee
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and...
Author: Marvin Gapultos
Author: Leo Robitschek
One of the few tiki drinks to feature amaro-in this case, Campari, the Jungle Bird is made with blackstrap rum, fresh pineapple, Campari, and lime.
Author: Brad Thomas Parsons
Many unconfirmed reports of this cocktail's creation exist. Some believe it came from Chicago's South Side during Prohibition; others think that it comes...
Author: Adrienne Stillman
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: Matt Lee
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Wendy Giman
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike...
Author: Mahdis Behzadi
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her...
Author: Amy Chaplin
Author: Melissa Roberts
Author: Rick Bayless
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Kris Wessel
This is a light, refreshing take on the Jungle Bird using rum, Aperol, and pineapple. A summer cocktail that's perfect for day-drinking.
Author: Alex Holder
Author: Sharon Tyler Herbst
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
Author: Eben Freeman
Author: Melissa Roberts
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles....
Author: Anna Stockwell
Author: Matt Lee
Author: Gaston Acurio
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Sergio Remolina