The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
Author: Francis Mallmann
Author: Ruth A. Matson
Author: Melia Marden
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
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Douglas Rodriguez
Author: Sheila Lukins
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
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
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Author: Melissa Roberts
Author: Peter Kaminsky
Author: Maggie Ruggiero
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Marco Canora
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Author: Gina Marie Miraglia Eriquez
Author: Marge Perry
Author: Ian Knauer
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Author: Marcus Samuelsson
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Author: Roxana Jullapat
Author: Yves Camdeborde
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
Author: Dawn Perry
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
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...
Author: Adam Perry Lang
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin