Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Barley replaces rice in this twist on the classic Italian risotto.
Author: Gina Marie Miraglia Eriquez
Author: David Waltuck
Author: Jeanne Kelley
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
Author: Hubert Keller
Author: Shelley Wiseman
Author: James Beard
Author: Greg Sonnier
Author: Thomas Keller
Author: Melissa Hamilton
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Bon Appétit Test Kitchen
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Lidia Bastianich
Author: Sara Perry
Author: Melissa Hamilton
Author: Marco Canora
Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
Author: Soa Davies