Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Lezlene Brown
Author: Melissa Roberts
Author: Suzanne Goin
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Author: Nadia Hassani
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Tasha de Serio
Author: Jill Silverman Hough
Author: Alfred Portale
Author: Cathy Whims
Author: Katie Brown
Author: Mark Bittman
Author: Michael Chiarello
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Larraine Perri
Author: Frank Stitt
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Recipe for zucchini frittata Italian omelet with squash blossoms.
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Dawn Perry
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious-and no tears.