Author: Jenny Rosenstrach
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Author: Chef Seamus Mullen
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Author: Chris Morocco
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Author: Crescent Dragonwagon
Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos...
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think...
Author: Lillian Chou
Author: Dede Wilson
Author: Maggie Ruggiero
Author: Alison Roman
Author: Bruce Aidells
Author: Susie Fishbein
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
Author: Nigella Lawson
Author: Jennifer Iserloh
Author: Hugh Acheson
Author: Maria Helm Sinskey
Author: Alain Coumont
Whole wheat flour gives this brown sugar-oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.
Author: Natalie Chanin & Butch Anthony
Author: Gina Marie Miraglia Eriquez
Author: José Andrés
Author: Jean Georges Vongerichten
Author: Lora Zarubin
Author: Anna Thomas
Author: Diana Kennedy
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
A kosher for Passover strawberry rhubarb dessert with streusel topping.
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Author: Dimitri Moshovitis
Author: Ben Ford