In this easy pantry cocktail, Cognac gets stirred with tangy champagne vinegar, sweet maple syrup, and aromatic vanilla extract.
Author: Maggie Hoffman
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
Author: Steven Raichlen
Author: Douglas Rodriguez
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers...
Author: Molly Baz
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Scott Beattie
This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.
Author: Bryant Ng
Author: Art Smith
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
Author: Todd Taverner
Author: Jayne Cohen
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Christian Delouvrier
Make Japanese quick vinegar pickles with cauliflower, green beans, asparagus, radishes, squash, peppers, carrots, and/or cucumbers and an easy brine.
Author: Sonoko Sakai
Author: Julie Loria
Author: Bon Appétit Test Kitchen
Author: Diane Morgan
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for...
Author: Jason Wang
Author: Bon Appétit Test Kitchen
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Author: Quinn Hatfield
Author: Gabrielle Hamilton
Author: Paul Grimes
Author: Lauren Purcell