Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
Author: David Chang
Author: Colleen Patrick-Goudreau
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Jayne Cohen
Author: Evan Kleiman
Author: Marge Perry
Author: Bobby Flay
Author: Jamie Deen
Author: Bon Appétit Test Kitchen
Author: Susan Ueki
Author: Jamie Deen
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
Author: Mimi Smith
Author: Robb Walsh
Author: Stephan Pyles
Author: Betty Rosbottom
Author: Melissa Roberts
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Kate Higgins
Author: Diane Rossen Worthington
Author: Yves Camdeborde
Author: Ross Dobson
Author: Dawn Perry
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Author: Cheryl Slocum
Author: Paul Grimes
Author: Jasper White
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Alison Roman
Author: Bon Appétit Test Kitchen