With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
An easy Mexican Rice recipe
Author: Ruth Cousineau
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches,...
Author: Rhoda Boone
Author: Susan Herrmann Loomis
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
Author: Kris Wessel
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Tom Douglas
Author: Peggy Knickerbocker
Author: Gabrielle Hamilton
Author: Gelareh Asayesh
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Author: Lourdes Castro
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Lidia Matticchio Bastianich
Author: Carolynn Angle
Author: Cecilia Hae-Jin Lee
An easy New Mexican Pork and Green Chili Stew recipe
Author: Ola Rudin
Author: Marcus Samuelsson
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.