Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Author: Anna Stockwell
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the...
Author: Rhoda Boone
Author: Dai Due, Austin, TX
Author: Ross Dobson
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If...
Author: Molly Baz
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with...
Author: Elise Bauer
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Author: Alison Roman
Author: Joan Nathan
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss...
Author: Katherine Sacks
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry...
Author: Ruwanmali Samarakoon-Amunugama
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Author: Sarah Kirnon
Author: Tim Byres
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author: Andy Baraghani
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Andrew Chase
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves,...
Author: Adam Sachs
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Soa Davies
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Nava Atlas
Author: Gabrielle Hamilton
Author: Elana Amsterdam
Author: Jeanne Thiel Kelley
Author: Andrew Weil, M.D.
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly...
Author: Anna Stockwell
Author: Fred Thompson
Author: Kevin West
Author: Steven Raichlen
Author: Jessica Goldman Foung
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep...
Author: Meherwan Irani
Author: Melissa Hamilton
Author: Donald Link