Author: Miles Thompson
Author: Paul Grimes
Author: Sylvia Pease
Author: Melissa Clark
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might...
Author: Claire Saffitz
Author: Sheila Lukins
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Virginia Burke
Author: Vefa Alexiadou
Author: Catherine McCord
Author: John H. Bialas
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Sue Li
Author: Yvonne R. Schack
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add...
Author: Rhoda Boone
Author: Anna Stockwell
Author: Joanna Schmida
Author: Gaston Acurio
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Chad Robertson
Author: Yotam Ottolenghi
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves...
Author: Martin Boetz
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
Author: Galit Stevens
Author: Claudia Fleming
Author: Mike Lata
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman
Author: Bernardo Bukantz
Author: Ginny Hamisch
Author: Sarah Patterson Scott
Author: Rebekah Peppler
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living