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
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Author: Roberto Santibañez
Author: Marge Perry
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
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: Bon Appétit Test Kitchen
Author: April Bloomfield
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings...
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Author: Alexis Touchet
Author: Nancy Rones
Author: Bon Appétit Test Kitchen
Author: Tina Miller
Start with very cold cream, and keep it chilled between whipping and serving.
Author: Alison Roman
Author: Josefina Howard
Author: Bon Appétit Test Kitchen
Author: Itamar Srulovich
Author: Sarah Tenaglia
Author: Jacques Pépin
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen