Author: Lesley Porcelli
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and...
Author: Sara Dickerman
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Kelsey Bunker
Author: Carey Paquette
Author: Ruth Cousineau
Author: Marcus Samuelsson
Author: Tori Ritchie
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Author: Maria Helm Sinskey
Author: Maggie Ruggiero
Author: James Peterson
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Melissa Roberts
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine