Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Shih Yu Chen Kuo
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
Author: Rozanne Gold
Author: Bruce Weinstein
Author: Melissa Hamilton
_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad...
Author: Elizabeth Andoh
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Author: Kevin West
Author: Lisa Fain
Author: Susan Feniger
Author: Gina Marie Miraglia Eriquez
Author: José Andrés
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Dean Rucker
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Author: Ruth Cousineau
Author: Maggie Ruggiero
Author: Paul Grimes
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Author: Marge Perry
Author: Miriyam Glazer
Author: Charles Clark
Author: Kevin Roberts
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: Melissa Clark
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