Author: Miriyam Glazer
Author: Amelia Saltsman
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Leah Koenig
One large potato pancake sliced into wedges is an easy large-format alternative to making individual latkes. Serve them alongside applesauce-braised chicken...
Author: Anna Stockwell
Author: Alison Roman
Author: Chef Bonnie Morales
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Bon Appétit Test Kitchen
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Author: Andy Baraghani
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Author: James Beard
Author: Lauren Purcell
Author: Eric Ripert
Author: Sara Foster
Author: Michael Lomonaco
This classic side is the perfect accompaniment to our Chicken with Blue Cheese and Arugula.
Author: Mark Bittman
Author: Hugo Bolanos
Author: Joy Pierson
Orzo, the small rice-shaped pasta, ready in 20 minutes makes a quick and flavorful side dish to your Greek feast.
Author: Vittoria Alberghetti
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition...
Author: Elise Bauer
Author: Alex Brown
Author: Ron R. Sabado
Author: Judith Choate
Author: Nancy Harmon Jenkins
Author: Suzanne Tracht
Author: Alison Roman
Author: Zanne Stewart
Savory Braised Lamb Shanks, when cooked by a slow, moist heat with red wine, Great Northern beans, and a generous amount of garlic, create a robust Mediterranean-inspired...