Author: Bon Appétit Test Kitchen
Author: Huma Siddiqui
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
Author: Donald Link
Author: Michael Tong
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
Author: Frances Mayes
Author: Genevieve Ko
Author: Paul Grimes
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Author: Kathi Long
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Author: Michele Scicolone
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Author: Juli Tsuchiya-Waldron
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Rick Rodgers
Author: Bruce Aidells
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Active time: 20 min Start to finish: 20 min
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Author: Kendra Vaculin
Author: Tom Gilliland
Author: Beth Janes
Author: Bon Appétit Test Kitchen
Author: Larraine Perri
Author: Maria Helm Sinskey
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Bon Appétit Test Kitchen
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Molly O'Neill
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...
Author: Anna Stockwell
This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple...
Author: Kate Leahy