This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.
Author: Yohanis Gebreyesus
Author: Kate Ewald
Author: Jeanne Thiel Kelley
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Pam Anderson
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Author: Ghille James
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Grace Young
Dry rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.
Author: Kat Boytsova
Author: Gordon Hamersley
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
Author: Melissa Hamilton
Author: Melissa Roberts
Author: Michael Tong
Author: Susan Herrmann Loomis
Author: Rich Landau
Author: Shelley Wiseman
Author: Andrea Albin