Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: John Currence
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Cindi Leive
Author: Ruth Cousineau
Author: Lesley Porcelli
Winter's answer to the grain bowl, this feels super hearty and satisfying.
Author: Claire Saffitz
Author: Leon E. Soniat Jr.
Author: Melissa Roberts
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.
Author: Ken Hom
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Author: Amy Chaplin
Author: Naomi Pomeroy
Author: Maria Helm Sinskey
Author: Beth Nicholson
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
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
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Kate Fogarty
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: Ted Allen
Author: Katie Brown
Author: Rose Levy Beranbaum
Author: Louis Outheir
Author: Lillian Chou