Author: Marge Perry
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the...
Author: Andy Ricker
Author: Lillian Chou
Author: Mario Batali
Author: Mourad Lahlou
Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix...
Author: Jodi Berg
Author: Bobby Flay
Author: Nadine Helen Conly
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Cindi Leive
Author: Marlena Spieler
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Author: Lukas Volger
Author: James Beard
Author: Ruth Cousineau
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Akasha Richmond
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Author: Ian Knauer
Author: Nika Standen Hazelton
Author: Ardie A. Davis
Author: Bon Appétit Test Kitchen
Author: Pat Neely
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Alfred Portale
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Jan Case
Author: Meryl Rothstein
Author: Kay Chun
Author: Melissa Roberts