Author: Isabella DeFazio
Author: Bon Appétit Test Kitchen
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Traci Des Jardins
Author: Rose Hammick
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Kris Wessel
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
Author: Jan Case
Author: Lesley Porcelli
Author: Victoria Granof
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Geoffrey Selling
Author: Larry Forgione
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Paul Grimes
Author: Catherine McCord
Author: Jeanne Kelley
Author: Sharon Buck
Author: Mayim Bialik
Author: Andrew Friedman
Author: Tony Nogales
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
Author: Jennifer Iserloh
Author: Jean Touitou
Author: Bon Appétit Test Kitchen
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Melissa Clark