This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.
Author: Rachel Allen
Author: Marcela Valladolid
Author: Chris Schlesinger
Author: Cathy Whims
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Diane Rossen Worthington
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
Author: Crystal Cook
Author: Mark Bittman
Author: Sheila Lukins
Author: Josie Le Balch
Author: Jeanne Thiel Kelley
Author: Andrea Bemis
Author: Bruce Aidells
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Ian Knauer
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Bon Appétit Test Kitchen
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia



