Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Ivy Manning
Author: Suzanne Pirret
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice,...
Author: Claire Saffitz
Author: Dave Kovner
Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.
Author: Chris Morocco
Author: Melissa McClure
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to...
Author: Marye Audet
Author: Rick Martinez
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that...
Author: Chris Morocco
This tequila-infused carnitas recipe is perfect for festive occasions-or any weeknight you want to party.
Author: Jen Fisch
We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic vodka drink for a reason.
Author: Chris Morocco
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's...
Author: Maggie Ruggiero
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Sergio Remolina
Author: Susan Feniger
This Aperol Margarita is a great union of two amazing places: Italy and Mexico. Here, the tequila blanco balances with Aperol flawlessly.
Author: Natalie Migliarini
Author: Melissa Roberts
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries...
Author: Art Smith
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato...
Author: Andy Baraghani
This addictive grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty. It's ideal for navigating the crowds on...
Author: Kat Boytsova
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.
Author: Alison Roman
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the...
Author: Quealy Watson
Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that...
Author: Rob Ray
Author: Rozanne Gold
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
This Aperol cocktail is like a spritz, but with wheat beer and a touch of lemon. This is an easy cocktail recipe for summer.
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a...
Author: Daphne Oz
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Mexican aguas frescas, or "fresh waters," made from all kinds of fresh fruit, flowers, or herbs, are a great way to beat the heat. This cantaloupe version...
Author: Ruth Cousineau
Author: St. John Frizell
Sure, you could use heavy cream instead of coconut milk, but then it wouldn't be as healthyish.
Author: Chris Morocco
Author: Joshua McFadden
Author: Lulu Powers