Author: Elizabeth Karmel
Author: Gil Marks
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate,...
Author: Nancy Harmon Jenkins
This needs to chill overnight, so plan accordingly.
Author: Rick Rodgers
Author: Lisa Mayfield
Author: Bon Appétit Test Kitchen
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Selma Brown Morrow
Author: Melissa Clark
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Julia Langbein
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings...
Author: Lisa Cheng Smith
Author: Andrea Albin
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar...
Author: Ana Sortun
Author: Larraine Perri
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis
I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just...
Author: Pat Neely
Author: Ania Catalano
An easy Tandoori Spice Blend recipe
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Yotam Ottolenghi