The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.
Author: Chitra Agrawal
Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.
Author: Paisarn Cheewinsiriwat
Author: Grace Young
The longer the spices infuse in the rum, the more flavorful it will be.
Author: Bon Appétit Test Kitchen
Author: Scott Beattie
Author: Raji Jallepalli
Author: Grace Young
This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in...
Author: Bryant Terry
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
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the...
Author: Claudia Fleming
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?
Author: Janneke Vreugdenhil
Author: Mary Cech
Author: Susan Herrmann Loomis
Author: Alan Wong
Rather than loading your sweet potato casserole with marshmallows, opt for this flavorful (and more nutrient-rich) streusel made with chopped pecans, crystallized...
The owner of Bi-Rite,a farm-to-table grocery store in San Francisco, and cookbook author Sam Mogannam shares this biscotti recipe, perfect for dipping...
Author: Jayne Cohen
Author: Lillian Chou
Author: Grace Young