Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish-we're talking head to tail and inside and out.
Author: Andy Baraghani
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Author: Roberto Santibañez
Author: Ivy Stark
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Author: Deborah Schneider
Author: Bon Appétit Test Kitchen
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
Author: Jon Shook
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Robb Walsh
Author: Lillian Chou
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Author: Suzanne Husseini
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding
Author: Clifford A. Wright
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
Author: Jeremy A. Safron
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
Author: Josh Walker
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Author: Chris Morocco
Author: Paul Grimes
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Hinnerk von Bargen
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Author: Daniela Soto-Innes
Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.
Author: Vivian Howard
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's...
Author: Steven Raichlen
Author: Marcela Valladolid
This recipe for a gordita that is split open and filled is more common outside Mazatlán; but the shrimp filling reflects the amazing seafood abundant there.
Author: Rick Martinez
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
Author: Diana Kuan
Author: Sergio Remolina
Author: Bon Appétit Test Kitchen
Author: Sam Sifton
Author: Hinnerk von Bargen
Author: Bon Appétit Test Kitchen