Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Eva Worden
Author: Bon Appétit Test Kitchen
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
Author: Patrice Bedrosian
Author: Bon Appétit Test Kitchen
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
Author: George Kelso
Author: Sarah Patterson Scott
Author: Dawn Perry
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Author: Alice Medrich
Author: Miriam Chandler
Author: Richard Snyder
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Author: Pam Anderson
Author: Aviva Goldfarb
Author: Bon Appétit Test Kitchen
Author: Pat Carloss
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin