Author: Jean Touitou
Author: Katherine Sacks
Author: Davina Besford
Author: Melissa Roberts
Author: Louisa Shafia
Author: Diane Kochilas
Author: Jessica Harlan
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
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
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: Tracey Seaman
Author: Rebecca Miller French
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
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: 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
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
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...