Author: Michael Chiarello
Author: Tasha de Serio
Author: Jeanne Thiel Kelley
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Molly Stevens
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...
Author: Raghavan Iyer
Author: Katie Brown
Author: Bon Appétit Test Kitchen
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Author: Rhoda Boone
Author: Carol Rock
Author: Michael Thompson
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Julia Turshen
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Alex Jamieson
Author: Bonnie Bennett
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Author: Alfred Portale
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
Author: Harley Pasternak, M.Sc.
Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.
Author: Andrew Schloss