Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Lyn Utsugi
Author: Richard Snyder
Author: Deborah Madison
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Trish Newcomb
Author: Bahija
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Author: Beth Harrison
Author: Molly Stevens
Author: Sarah Patterson Scott
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Author: Aaron Crowder
Author: Judith Fertig
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Author: Bon Appétit Test Kitchen