Author: Laura B. Russell
Author: Meryl Rothstein
Author: Shelley Wiseman
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: Alice Colin
Author: Brent Ridge
Author: Bon Appétit Test Kitchen
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Ruth Cousineau
Author: Ruth A. Matson
Author: Joshua McFadden
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Jacques Pépin
Author: Ruth Cousineau
Author: Ian Knauer
Author: Kay Chun
Author: Terry Conlan
Author: Patrick Fleming
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: John Phillips
Author: Jeanne Thiel Kelley
Author: Gil Marks
Author: Rose Hammick
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Dan Barber
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Dodie Thompson
Author: Jerry Traunfeld