Author: Ed Farrey
This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.
Author: Georgia Downard
Author: Jasper White
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Ruth Cousineau
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Jill Dupleix
Author: Melissa Roberts
Author: Elizabeth Andoh
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Jack McDavid
Author: Melissa Perlman
Author: Anna Boiardi
Author: Jennifer Rubell
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Author: Ivy Manning
Author: Douglas Rodriguez
Author: Kerri Conan
Author: Bon Appétit Test Kitchen
Author: José Andrés
Author: Lillian Chou
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner