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: Tori Ritchie
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Author: Camille Becerra
Author: Melissa Clark
Author: Jill Silverman Hough
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Author: Bricia Lopez
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Melissa Roberts
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Joyce LaFray
Author: Pam Anderson
Author: Mourad Lahlou
Author: Ardie A. Davis
Author: Todd Thrasher
Author: Melissa Roberts
Author: Duy Pham
Author: Bon Appétit Test Kitchen
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Frank Stitt
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Author: Julia Turshen
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Beth Moncel
Author: Melissa Hamilton