This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Myra Goodman
Author: Travis Lett
Author: Pam Norby
Author: Jean Anderson
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Aglaia Kremezi
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Author: Andy Baraghani
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Author: Bon Appétit Test Kitchen
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Andrea Albin
Author: Jeanne Thiel Kelley
Author: James Beard
Author: Rick Rodgers
Author: Viet Pham
Author: Suzanne Tracht
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Christopher Hill
Author: Susie Campbell
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Alejandro Morales
Author: Maggie Ruggiero
Author: Hidekazu Tojo
Author: Alison Roman
Author: Frank Stitt