Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops...
Author: Anna Stockwell
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
A lovely taste of spring.
Author: Janet Taylor McCracken
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Author: Christina Chaey
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek