We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Bon Appétit Test Kitchen
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...
Author: Kendra Vaculin
Author: Gina Marie Miraglia Eriquez
Author: Jean Anderson
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Jill Browning
Author: Gina Marie Miraglia Eriquez
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Author: Bernardo Bukantz
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
A lovely taste of spring.
Author: Janet Taylor McCracken
Author: Michael Anthony
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
Author: Andrea Albin
Author: Jill Silverman Hough
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Turn any vegetable into an addictive spicy pickle with this simple technique.
Author: Wolfgang Puck
Author: Michael Anthony
Author: Ruth Cousineau
Author: Catherine McCord