Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Moneeka Settles
Author: Robin Smith
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.
Author: Bryan Furman
Author: Julian Teixeira
Author: Dave Kovner
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Daisy Martinez
Author: Susan Tollefson
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: Dana Talusani
Author: Gabrielle Hamilton
Author: Alison Roman
Author: Lauren Groveman
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Author: Andy Baraghani
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Soa Davies
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
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
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
Author: Alison Roman