Author: Bruce Aidells
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Ruth Cousineau
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted...
Author: Anna Stockwell
Author: Paula Wolfert
Author: Anissa Helou
Author: Ian Knauer
These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Author: Bon Appétit Test Kitchen
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
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Tori Ritchie
Author: Alison Roman
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Paula Wolfert
Author: Chris Miller
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Rick Tramonto
Author: Jim Tarantino
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Seamus Mullen