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
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
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
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
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
Author: Alison Roman
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
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
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...
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
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Author: Sarah Kirnon
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
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
Author: Tim Byres
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
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
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
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: Soa Davies
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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: Nava Atlas
Author: Elana Amsterdam
Author: Gabrielle Hamilton
Author: Jeanne Thiel Kelley
Author: Andrew Weil, M.D.
Author: Kevin West
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: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Jessica Goldman Foung
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