Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.
Author: Jon Shook & Vinny Dotolo, Animal
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the...
Author: Sergio Remolina
Author: Georgia Downard
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Chris Morocco
This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.
Author: James Syhabout
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Author: Vikram Sunderam
Author: Eric Werner
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity...
Author: Ruta Kahate
Author: Lourdes Castro
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter...
Author: Alison Roman
Author: Jean Thiel Kelley
Author: Dawn Perry
Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Author: Nick Curtola
Author: Sara Dickerman
Author: Sergio Remolina
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned...
Author: Nick Korbee
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
Author: Selma Brown Morrow
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one...
Author: Anna Stockwell
Author: Alexis Touchet
Author: Ellie Krieger
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Soa Davies
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this-you won't...
Author: Art Smith
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
Author: Kelly Mickle
Author: José Andrés
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
It's Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Author: Chris Morocco
Author: Matt Lee
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in a Jamaican-inspired marinade.
Author: Bryant Terry
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
Author: Andrea Reusing
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