Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Susie Theodorou
Author: Janice Cole
Author: Bon Appétit Test Kitchen
Author: Maria Speck
Author: Joey Campanaro
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
Author: Kerri Conan
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking...
Author: Jöerg Meyer
Author: Julia Turshen
Author: Jeanne Thiel Kelley
Author: Deborah Madison
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Bon Appétit Test Kitchen
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
Author: Victoria Granof