Author: Connie Barbara Schaeffer
Author: Debra Creed-Broeker
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Author: Sheryl Hurd-House
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Maria Helm Sinskey
Author: Molly Wizenberg
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Author: Chris Morocco
The dumplings can be assembled and chilled up to eight hours before steaming.
If you have access to local albacore, it's wonderful in these tuna burgers.
Author: Bon Appétit Test Kitchen
Author: Don Shingler, Jr.
Author: Carole Schreder
Author: Hiroshi Fukui
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Author: Briana Holt
Author: Laura Van Dyke
Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
Author: Claire Saffitz
Author: Adam Perry Lang