Author: Molly Stevens
Author: Diane Rossen Worthington
Author: Grace Young
Author: James Beard
_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
Author: Marlena Spieler
Author: Suzanne Goin
Author: Cecilia Hae-Jin Lee
Author: Richard Blais
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Sarah Britton
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Dan Barber
Author: Amy Finley
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Author: John Besh
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
Author: Bobby Deen
Author: Lisa Fain
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Molly Wizenberg
Author: Sabrina Henderson
Author: Melissa Roberts-Matar
Author: Rose Levy Beranbaum
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Bruce Aidells