Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Bobby Flay
A meat-free - but not flavor free - alternative to this classic sandwich.
Author: mindy
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Author: Alejandro Junger
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: Gina Marie Miraglia Eriquez
Author: Todd Davies
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Mario Batali
Author: Jeffrey Alford
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Dorie Greenspan
Author: Micah Carr-Hill
Author: Joan Lang
Author: Tim Cole
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Leah Chase
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were...
Author: Drew Ramsey, M.D.
Author: Jill O'Connor
Author: Kay Chun
Author: Nancy Grubin
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Rebecca Rather
Author: Ruth A. Matson
Author: Bon Appétit Test Kitchen