Author: Edward Lee
Author: Norman Van Aken
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...
Author: Melissa Clark
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining...
Author: Buffalo Mountain Lodge
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Antonio Ortega
This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).
Author: Marlena Spieler
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.
Author: Keiko Ohtao
Author: Diane Morgan
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Danny C. Withrow
Author: Deborah Schneider
Author: Cathy Whims
Author: Bon Appétit Test Kitchen
Author: Elizabeth Johnson
Author: Bruce Aidells
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
Author: James Beard