Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Miriyam Glazer
Author: Jennifer Rubell
Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice...
Author: Katherine Sacks
Author: Marilyn Hill
Author: Melissa Roberts
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Shelley Wiseman
Author: Dawn Perry
Author: Charles Clark
Author: Paul Connors
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Victoria Granof
Author: Melissa Clark
Author: Evan Kleiman
Author: Tori Ritchie
Author: Maggie Ruggiero
Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.
Author: Hannah Bronfman
Author: Lauren Chattman
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Douglas Rodriguez
Author: Curtis Stone
Author: Faith Willinger
Author: Andrea Albin
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
Author: Dorothy Duder
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Carlo Mirarchi
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen