Author: Bruce Cost
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Evan Kleiman
Author: Rick Rodgers
Author: Sheila Lukins
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Corinne Trang
Author: J. M. Hirsch
What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
Author: Michele Anna Jordan
Author: Jeff Koehler
Author: Ian Knauer
Author: Kemp Minifie
Author: Amy Finley
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
Author: Josie Le Balch
Author: Paul Grimes
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Lisa Fain
Author: Faith Willinger
Author: Molly Stevens
Author: Kate Fogarty
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Author: Heidi Swanson
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Linda Ziedrich
Author: Melissa Clark
Author: Sandy Krasner
Author: Melissa Roberts