Author: Bon Appétit Test Kitchen
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Author: Bon Appétit Test Kitchen
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Barton Seaver
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great...
Author: Najmieh Batmanglij
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
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Author: Jerry Traunfeld
Author: Bon Appétit Test Kitchen
Author: James Beard
Author: Diane Morgan
Author: Allison Vines-Rushing
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
The rich flavors of crispy, tender chicken and smoky bacon complement the fresh, bright notes of this hearty dinner salad perfect for two.
Author: Mindy Fox
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Author: Allison Arevalo
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: Bon Appétit Test Kitchen
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Author: Kendra Vaculin
Author: Gordon Hamersley
Roasting the onions and shallots takes this dip way out of the box.
Author: Bon Appétit Test Kitchen
Author: Sherri Guggenheim
Author: Anthony Bourdain
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Gina Marie Miraglia Eriquez
Author: Tina Miller