Author: Zoe Singer
Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.
Author: Tyler Kord
Author: James Beard
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Author: Yotam Ottolenghi
Author: Jean Anderson
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Nava Atlas
Author: Jill Silverman Hough
A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice...
Author: Nif_H
Author: Susan Herrmann Loomis
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Kate Higgins
Author: Chitra Joshi
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
Author: Andy Baraghani
Ralph Lauren's signature burger. At his Chicago restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you'll get great results...
Author: Carla Lalli Music
Author: Susan Bishop-Sauter
Author: Susan Spungen
Author: Diane Rossen Worthington
Author: Melissa Hamilton
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Author: Bon Appétit Test Kitchen