Author: Ruth Jacobson
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...
Author: Lillian Chou
Author: Lora Zarubin
Active time: 20 min Start to finish: 20 min
Author: Lourdes Castro
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Reyna Simnegar
Author: James Oseland
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Karin Korvin
Author: Mary Frances Heck
Author: Roberto Santibañez
Author: Anne Stiles Quatrano
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Elizabeth Karmel
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jennifer Martin
Author: Rick Bayless
Author: Susan Herrmann Loomis
Author: Diane Rossen Worthington
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Michael Schlow
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen