Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Author: Suzanne Goin
Author: Briana Holt
Author: Bruce Aidells
Author: Fred Plotkin
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Kristin H. R. Small
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
These well-seasoned baked falafel, with a little bit of heat and accompanied by a cool tzatziki sauce, are good in a pita, on a salad, or just by themselves. Enjoy!
Author: Bradley Wiles
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Author: Lauren Chattman
Author: Maria Helm Sinskey
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
Author: Melissa Clark
Author: Jacques Torres
Author: Jane Hornby
Author: Stephanie Clarke
Author: Bon Appétit Test Kitchen
Author: Ted Allen
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove...
Author: Darren McGrady