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Garlic Confit

Author: Sondra Bernstein

Charred Tomatillo Salsa

Author: Chris Morocco

Honeydew Kiwi Smoothie

Author: Bon Appétit Test Kitchen

Ziti with Roasted Zucchini

Author: Lora Zarubin

Fontina Mac with Squash and Sage

Author: Laura Werlin

Tofu Dengaku

Author: Abe Hiroki

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Author: Susan Spungen

Basic Buckwheat Crepes

Author: Marlena Spieler

Fudgy Meringue Cookies

Author: Lauren Chattman

Miso Glazed Salmon Steaks

The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.

Author: Bon Appétit Test Kitchen

Apricot Rice Pudding Pops

Author: Michael Laiskonis

Plum Fennel Salad with Honey Ginger Dressing

Slightly underripe plums? Add a touch more honey.

Author: Rick Martinez

Fresh Tomato Sauce

Author: Jill Silverman Hough

Aji Sauce

Author: Steven Raichlen

Spice Roasted Chickpeas

Author: Molly Stevens

Roasted Cranberry Sauce with Herbed Candied Walnuts

Author: Sara Kate Gillingham-Ryan

Mustard Caviar

Author: Bon Appétit Test Kitchen

Peel and Eat Hot Pepper Shrimp

Author: Virginia Burke

Honey Yogurt

Author: Cindy Mushet

Beet Chutney

Author: Marlena Spieler

Pick Up Saltfish

Author: Virginia Burke

Santa Rosa Plum Compote

Author: Jean Thiel Kelley

Dark Chocolate Mint Rocky Road Squares

Author: Bon Appétit Test Kitchen

Seared Mahi Mahi with Green Gazpacho Sauce

Author: Bon Appétit Test Kitchen

Garam Masala Deviled Eggs

Author: Kristine Kidd