Author: Shelley Wiseman
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Amelia Saltsman
Author: Molly Wizenberg
Author: Melissa Roberts
Author: Jayne Cohen
Author: Sergio Remolina
Author: Dawn Perry
Author: Lillian Chou
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Author: Lillian Chou
Author: Ming Tsai
Author: Bon Appétit Test Kitchen
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Author: George Kelso
Author: Ian Knauer
Author: Molly Stevens
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Author: Melissa Kelly
Author: April Bloomfield
Author: Cecilia Hae-Jin Lee
Author: James Boyce
Author: Chris Lilly
Author: Nancie McDermott
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Author: Andy Baraghani
Author: David Rosengarten