The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Selma Hurwitz
Author: Ruth Cousineau
Author: Antoinette Muto
Author: Jessica B. Harris
Author: Michael Taus
Author: Jamie Deen
Author: Melissa Roberts
Author: Angelo Pellegrini
Author: Bill Jones
Author: Jeanne Thiel Kelley
Author: Mark Bittman
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Author: Jessica Strand
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
Serve these wings with the hot-and-sour coleslaw.
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Turkish-Style Lamb Burgers with Walnut Sauce
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).