Author: Hilary Shevlin Karmilowicz
Author: Bon Appétit Test Kitchen
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Author: Steven Raichlen
This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more...
Author: Donna Hay
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful...
Author: Steven R. Gundry, MD
Author: Molly Stevens
Author: Noah Bernamoff
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Author: Amy Shirley
Author: Rebecca Katz
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Lori Longbotham
Author: Sergio Remolina
Author: Katie Sullivan Morford
Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious
Author: Alison Roman
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Author: Yotam Ottolenghi
Author: Shelley Wiseman
Author: James Beard
Author: Ed Behr
Author: Maya Kaimal
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Gina Marie Miraglia Eriquez
Author: John Willoughby
Author: Bon Appétit Test Kitchen