During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step...
Author: Ian Knauer
Author: Tony Litwinko
Author: Jessica B. Harris
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Author: Claire Saffitz
Author: Penelope Casas
Author: Micah Carr-Hill
You'll find many of these ingredients in the Asian section of your supermarket or health food store. Stock up: We promise you'll be making this well into fall.
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Author: Georgia Downard
Author: Fergus Henderson
Author: Maggie Ruggiero
Author: Herta Guhl
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Bruce Weinstein
There are few joys greater than eating ripe berries straight from the carton. But here's one: tossing them with sugar so they're juicier and sweeter, then folding them into freshly whipped cream. Whipping...
Author: Chris Morocco
Author: Francois Payard
Author: Rich Landau
Author: Bon Appétit Test Kitchen
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
Author: Myra Goodman
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Jessica Koslow
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Lori Longbotham