Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Author: Rozanne Gold
Author: Susan Ueki
Author: Sheila Lukins
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Rebecca Jurkevich
Author: Dan Barber
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Paula Wolfert
Author: David Kamen
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one...
Author: Lukas Volger
Author: Molly Stevens
Author: Ruth Cousineau
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Ian Knauer
Author: Alejandro Junger, M.D.
Author: Susie Fishbein
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
Author: Lora Zarubin
Author: Martha Stewart
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...
Author: Todd Richards
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz