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Chicken with Shallots, Prunes, and Armagnac

Author: Bon Appétit Test Kitchen

Classic Dill Pickles

Author: Alison Roman

Struffoli

Author: Nigella Lawson

Chicken Tortilla Soup

Author: Catherine McCord

Tsimis

Author: Noah Bernamoff

Israeli Falafel

Author: Michael Skibitcky

Green Chile Pork Pozole

Author: Chad Luethje

Shrimp Fried Rice

How to Make Shrimp Fried Rice

Author: Bon Appétit Test Kitchen

Watermelon Mint Ice Cubes

Author: Brandi Neuwirth

Crispy Skin Salmon with Miso Honey Sauce

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

Beer Steamed Clams

How to Make Beer-Steamed Clams

Author: Chris Fischer

Sumac Baked Fish With Saffron Quinoa

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Author: Najmieh Batmanglij

Soba Salad with Miso Dressing

Author: Michael Romano

Confit Turkey With Chiles and Garlic

With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork

Author: Chris Morocco

Shrimp Toasts With Sesame Seeds and Scallions

These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.

Author: Andy Baraghani

Tashi's Favorite Black Rice Pudding

Author: Jeffrey Alford

Red Quinoa with Pistachios

Author: Sara Dickerman

Hot Slaw a la Greyhound Grill

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

Author: Matt Lee

Salmon and Asparagus Frittata

Author: Marge Perry

Sweet Potato Noodles With Cashew Sesame Sauce

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

Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

Author: Rozanne Gold

Cranberry Relish

Author: Jasper White

Mixed Greens

Author: Jessica B. Harris