Author: Bon Appétit Test Kitchen
Author: Kristen Williams
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...
Author: Claire Saffitz
Author: Abigail Johnson Dodge
Author: Coby Ming
Author: Michael Shrader
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Author: Andrew Schloss
Author: Lorraine Vassalo
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...
Author: Molly Wizenberg
Author: Gertrude Burnom
Author: Rick Browne
Author: Lidian Long
Author: Marsha Klein
Author: Susan Springob
Author: Giada De Laurentiis
Author: Donna Chrisco Oldford
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
Author: Cynthia Paige Ward
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen