Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Rawia Bishara
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
Author: Bon Appétit Test Kitchen
Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling,...
Author: Soup Loving Nicole
Author: Jim Lahey
Author: Molly Stevens
An easy Pinto Beans recipe. These can be made one day before serving.
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Author: Ian Knauer
Author: Ruth Cousineau
Author: Barbara Kafka
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Hugh Fearnley-Whittingstall
Author: Bon Appétit Test Kitchen
Author: Justin Rashid
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Author: Tina Miller
Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.
Author: Arrenia Grubb
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian...
Author: Katherine Sacks
Author: Grace Young
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Bon Appétit Test Kitchen
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani