Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Author: Andy Baraghani
Author: Maggie Ruggiero
Author: Randi Landriz
Making noodles by hand is a fulfilling cooking project. The results are perfectly chewy noodles, even with ragged edges and imperfect lines.
Author: Hetty McKinnon
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get...
Author: Diane Carlson
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available...
Author: Hsiao-Ching Chou
Author: Ruth Cousineau
Author: Paul Grimes
Author: Dorie Greenspan
Author: Justin Rashid
Author: Jeanne Thiel Kelley
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy...
Author: Rick Martinez
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Virginia Burke
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...
Author: Sergio Remolina
Author: Ellie Krieger
Author: Mark Miller
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas...
Author: Selma Brown Morrow
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
Author: Jean Georges Vongerichten
Author: Bon Appétit Test Kitchen
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Zanne Stewart
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Kris Wessel