Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: Pascal Saunton
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Nils Bernstein
Author: Rick Martinez
Author: Karen DeMasco
Author: Ying Chang Compestine
Author: Alice Colin
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Melissa Clark
Author: Amanda Denton
Author: Mary Kate Tate
Author: Bon Appétit Test Kitchen
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
Author: David Kamen
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
Author: Jessica Harlan
Chinese eggplant is noticeably less bitter than its fellow nightshades; this makes it the perfect ensemble player in this cast of heat, ginger, and garlic.
Author: Julie Cole
Author: Claire Saffitz
Make this fruity frozen dessert idea in less than an hour.
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Author: Bon Appétit Test Kitchen
Author: Sue Li
Author: Dominique Macquet
Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick...
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
Author: Maggie Ruggiero
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Author: Molly Baz
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh