Author: Lillian Chou
Author: Marlena Spieler
Author: Jill Silverman Hough
Author: Lou Jones
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Eben Freeman
Author: Nathalie Benezet
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts...
Author: Rick Martinez
Author: Molly Stevens
Author: Jennifer Martin
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
Author: Sarah Patterson Scott
Author: Amelia Saltsman
Author: Daniel Patterson
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor...
Author: Rick Martinez
Author: Alexis Touchet
Author: Michael Romano
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard...
Author: Curtis Stone
Author: Lidia Matticchio Bastianich
Author: José Andrés
Author: Carolyn Beth Weil
Cranberry Eggnog Tart
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and...
Author: Victoria Granof
Author: Marcy Goldman
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Author: Kay Chun
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Author: Kurt Beecher Dammeier
Author: Jennifer Jones