Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from...
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify...
Author: Lannice Snyman
Author: Steven Raichlen
Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple...
Author: Claire Saffitz
Author: Susanna Hoffman
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save...
Author: Claire Saffitz
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes...
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Engin Akin
Author: Maya Kaimal
Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat...
Author: Julie Smolyansky
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Just the right mix of crisp, creamy, and barely sweet, this frozen treat is exactly what we want to snack on all summer long. Make it with pistachios and...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott
Author: Jeffrey Alford
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
Author: Jill Browning
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices...
Author: Heather Carlucci-Rodriguez
Author: Andrea Albin
Author: Susan Feniger
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Author: Jennifer Iserloh
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman