Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic...
Author: Guy Turland
While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This...
Author: Diane Kochilas
Author: Daniel Humm
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Nathalie Jordi
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
A Thai-inspired mousse with honeydew water.
Author: Engin Akin
Author: Susan Feniger
Author: Bon Appétit Test Kitchen
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Author: Jill Browning
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Steven Raichlen
Author: Susan Spungen
Author: Allen Susser
Author: Meg Colleran Sahs
Author: Suzanne Goin
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: Anna Stockwell
Author: Alison Roman