Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Author: Molly O'Neill
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Easy chicken soup recipe with root vegetables.
Author: Lora Zarubin
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen