Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans,...
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Michael Chiarello
Author: Terrie Achacoso
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and...
Author: Ian Knauer
Author: Ruth Cousineau
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
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...
Author: James Peterson
Author: Harumi Kurihara
Author: Bon Appétit Test Kitchen
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's...
Author: Louise Pickerel
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you...
Author: Joan Nathan
Author: Rick Bayless
Author: Gina Marie Miraglia Eriquez
Author: Diane Rossen Worthington
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Traci Des Jardins
Author: Marcus Samuelsson
Author: Roberto Santibañez
Author: Lourdes Castro
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Philip S. Brown
Author: Dorie Greenspan
Author: Cesare Casella
Author: Hilary Shevlin Karmilowicz
Author: Julie Sahni
Author: Anne Stiles Quatrano
Author: Rick Tramonto