Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy...
Author: Rick Martinez
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Shelley Wiseman
Author: Traci Des Jardins
Author: Kris Wessel
Author: Sue Knechtel
Author: Michael Symon
Author: Nadine Helen Conly
Author: Andrea Albin
Author: Molly McCarty
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Frank Stitt
Author: Tori Ritchie
Author: Lillian Chou
Author: Geoffrey Selling
Author: Caroline Belk
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Susan Feniger
Author: Paul Grimes
Author: Tori Ritchie
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Ruth Cousineau
Author: Melissa Roberts
Author: Jessica Strand
Author: Tracey Seaman
Author: Lillian Chou
Author: Eben Freeman
Author: Carey Paquette
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio