Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan...
Author: Katherine Sacks
Author: Priscila Satkoff
Author: Maya Kaimal
Author: Adam Perry Lang
Author: Melissa Clark
Author: Alejandro Morales
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Kerri Conan
Author: Miriyam Glazer
Author: Paul Grimes
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Melissa Roberts-Matar
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Patrick Corrigan
Author: Caroline Belk
Author: Amy Finley
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic...
Author: Melissa Roberts
Author: Ross Dobson
Author: Aran Goyoaga
Author: Melissa Clark
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp...
Author: Priscila Satkoff
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Janie Hoffman
Author: Jennifer Iserloh
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Melissa Roberts