Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous,...
Author: Einat Admony
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Author: Bon Appétit Test Kitchen
Author: Beth Janes
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Diane Rossen Worthington
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Barbara Kafka
Author: Shelley Wiseman
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
An easy Easy Tart Crust recipe.
An easy Roasted Beets and Carrots recipe.
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries,...
Author: Tara O'Brady
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Sara Foster
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Author: Bon Appétit Test Kitchen
Author: Serena Bass
Author: Rick Tramonto
Author: Diane Rossen Worthington
Author: Joel Fuhrman, M.D.