In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash...
Author: Hetty McKinnon
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.
Author: Kristin Donnelly
Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.
Author: Suzanne Tracht
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
This classic spongecake is thought to have originated with German settlers.
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Author: Stan Frankenthaler
Author: Sarah Britton
Author: Kristi Parnell
Author: Gretchen Holt-Witt
Each recipe makes about three dozen cookies, depending on the size of the cookie cutters used. The gingerbread cookies are crisp and lightly spiced, while the sugar cookies have lively lemon and tangerine...
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted...
Author: Claire Saffitz
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Author: Abigail Johnson Dodge
Author: Valerie Peterson
Author: Mridula Baljekar
Author: Bela Banerjee
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Author: Wendy Giman
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Bon Appétit Test Kitchen
Author: Tom Berry
Author: Lillian Chou
I'm just beginning to explore the fascinating world of traditional Indian beverages. One of the most refreshing I've discovered to date is panakam, typically made during the Hindi festival Sri Rama Navami....
Author: Heidi Swanson
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
Author: Bernardo Bukantz
Author: Gina Marie Miraglia Eriquez
Author: David Barber