Author: Catherine McCord
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Jennifer Iserloh
Author: Madhur Jaffrey
Author: Cindy Mushet
Author: Vikas Khanna
A Thai-inspired mousse with honeydew water.
Author: Duane Sorenson
Author: Maya Kaimal
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
This frothy, salted Turkish yogurt drink is endlessly refreshing.
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with flavor.
Author: Tracy Pollan
Author: Patricia Wells
Author: Jesus Gonzalez
This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.
Author: Maggie Hoffman
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Author: Joe Bonaparte
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Jasper White