Author: Jean Touitou
Author: Katherine Sacks
Author: Melissa Roberts
Author: Louisa Shafia
Author: Davina Besford
Author: Diane Kochilas
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less...
Author: Carla Lalli Music
Author: Jessica Harlan
Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.
Author: Dawn Perry
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and...
Author: Chris Morocco
Author: Tracey Seaman
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle...
Author: Anna Stockwell
Author: Rebecca Miller French
Author: Victoria Granof
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato...
Author: Andy Baraghani
Author: Alison Roman
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the...
Author: Andy Baraghani
A glaze of balsamic vinegar, sugar, and a dash of pepper sweeten simple grilled plums. Yogurt and toasted nuts add creaminess and crunch without much extra...
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli...
Author: Lorraine Pascale
Author: Bon Appétit Test Kitchen